4 halves of chicken breast (skinned and deboned)
1 lb. fresh mushrooms, sliced
1/2 sm. onion, diced
1/2 c. butter (1 stick)
1/2 c. heavy whip cream
1/4 c. cooking sherry
Flour/water mixture

Place chicken in a little flour to coat. Brown chicken in 1/2 cup butter, then remove and place in warm oven. In remaining butter, saute mushrooms and onions for 15-20 minutes. Add 1/2 cup heavy whip cream and 1/4 cup cooking sherry. Return chicken to sauce. Cover and simmer for 20 minutes. Remove chicken then add flour and water mixture to thicken sauce. Serve over rice or noodles.