1 chicken or rabbit, cut in serving pieces
Salt and pepper to taste
1 c. flour
8 tbsp. butter, divided
1/4 c. chicken broth
1 c. chopped green onion
1/2 c. chopped parsley
1 lb. fresh mushrooms, sliced
2 tbsp. Dijon mustard
1 pt. sour half & half

Sprinkle rabbit/chicken pieces with salt and pepper; roll in flour. Melt 4 tablespoons butter in large skillet; brown meat pieces and remove to roaster. Add broth to pan juices. Scrape browned bits from bottom and sides of skillet; pour over meat.

Saute onion, parsley and mushrooms in remaining butter. Pour vegetable mixture over meat; cover and bake at 350 degrees for 1 hour. Remove meat pieces to warm platter; stir mustard and half & half into liquid in roaster and heat. Pour sauce over meat on platter.