4 Chicken Breasts, boned and
-skinned (can substitute -pheasant, grouse or any -game bird) 1/2 c Butter or Margarine
1 sm Mushrooms, can or 1 c fresh
1/4 ts Salt
1/3 c Flour
1 lg Chicken Broth, can
1 sm Cream, can, light
In frying pan on medium heat, brown breasts in butter. During the last few minutes of browning, add mushrooms and continue browning. Remove chicken. Stir salt and flour into drippings until blended. If too stiff, add 2 more T butter. Stir in broth and cream. Cook until thickened and smooth.