1/4 c. butter
4 whole chicken breasts, skinned & boned
1/4 lb. mushrooms, sliced
1/6 c. all-purpose flour
1/8 tsp. salt
1 (7 oz.) can chicken broth
1 tbsp. half and half

In 12-inch skillet or 6-quart Dutch oven over medium high heat in 3 tablespoons hot butter, cook chicken, a few pieces at a time, until browned on all sides. Set chicken aside on large plate. In drippings over medium heat, in remaining 1 tablespoon butter, cook mushrooms until golden, about 5 minutes. With slotted spoon, remove mushrooms to small bowl. Into drippings, over medium heat, stir flour and salt until blended. Gradually stir in chicken broth and half and half and cook, stirring constantly until mixture is thickened. Add extra 1/2 tablespoon of butter if needed. Place chicken and mushrooms in sauce. Reduce heat to low; cover and simmer for 25 minutes. Serves 4.