4-5 boneless, skinless chicken breasts
1/2 c. butter
Flour
1 lg. onion, chopped
1 lb. mushrooms, quartered
1/3 c. dry sherry
1 sm. carton heavy cream
Salt
Pepper

Melt butter in Dutch oven. Cut chicken into 1" pieces. Salt and pepper chicken. Lightly flour chicken then cook in butter until golden. Remove cooked chicken and add onions and mushrooms. Cook vegetables until onions are translucent (approximately 5 minutes). Stir in cream and sherry. Return chicken to mixture. Simmer about 30 minutes. Serve over rice.