4 lg. whole chicken breasts, halved & skinned
1/2 c. butter
1 lb. sm. mushrooms, quartered
1 tbsp. minced onion
1 c. heavy cream
1/4 c. Taylor's cream sherry wine
1 1/2 tsp. salt
1/8 tsp. pepper
1 c. chicken broth (College Inn Brand)
All-purpose flour

In a large plastic baggie, coat chicken breasts with flour. In a large skillet over medium heat, in the hot butter, cook chicken until lightly browned on all sides. Set chicken breasts aside.

In drippings in skillet over medium heat, cook mushrooms and onion for about 5 minutes, stirring frequently. Stir in cream, sherry, salt and pepper; stir to blend well. In large measuring cup blend 3 tablespoons of flour with the 1 cup of chicken broth and add to skillet and cook over low heat until sauce is thickened.

Place chicken pieces in the bottom of a 2 x 9 x 13 inch oven baking pan, pour sauce over chicken and cover pan with aluminum foil. Place on middle rack in a 325 degree oven and bake for about 35 minutes or until chicken is tender. If sauce should become too thick add a little hot chicken broth to it when ready to serve.

Note: This chicken goes well with oven browned potatoes, or rice and orange glazed carrots.