1/4 lb. mushrooms, wiped clean, sliced thin
1/4 c. butter
1/4 c. unsifted flour
1 c. chicken broth
1 c. light cream
3/4 tsp. salt
1/8 tsp. white pepper
2 c. cooked chicken cut in bite size pieces
2 tbsp. dry sherry (optional)

Saute mushrooms in butter in the top of a double boiler directly over moderately high heat 2 to 3 minutes until golden. Blend in flour, slowly stir in broth and cream and heat, stirring, until thickened. Set over just simmering water, mix in remaining ingredients, cover and let mellow 10 to 15 minutes. Serve over hot buttered toast, biscuits, corn bread, boiled rice or noodles. Yield 4 servings.