8 whole chicken breasts, boned and skinned
1/2 c. butter
8 lg. mushrooms, sliced
1/4 tsp. salt
1/3 c. regular all purpose flour
1 (13 3/4 oz.) can chicken broth
2 tbsp. light cream (skim milk works fine for low cholesterol diets)

About 1 hour before serving: Melt 6 tablespoons butter in large skillet over medium high heat. Brown chicken breasts on both sides, then place chicken on warm platter and set aside. Add 2 more tablespoons of butter to skillet and cook mushrooms over medium heat until golden. Remove with slotted spoon onto platter.

Into drippings, stir salt and flour until blended. Stir in chicken broth and milk. Cook, stirring over medium heat until thickened and smooth.

Place chicken and mushrooms in sauce and simmer, covered, for 20 minutes or until fork-tender. Makes 8 servings.