1 stick butter
1/2 lb. fresh or 1 lg. jar sliced mushrooms
1/4 tsp. salt
2 tbsp. milk
1/3 c. all-purpose flour
1 can chicken broth
Boneless, skinless chicken breasts or thighs

About 1 hour before serving in large skillet over medium heat, melt 6 tablespoons butter and brown chicken on all sides. No flour on this. Remove chicken; set aside. In drippings over medium heat, add remaining 2 tablespoons of butter and cook mushrooms 5 minutes (if canned mushrooms, skip this step). Remove mushrooms from pan and stir flour and salt into drippings until blended. Gradually stir in chicken broth and milk and stir constantly until thickened. Place chicken and mushrooms in sauce. Reduce heat to low, cover, and simmer 25 minutes or until tender. Serve with rice or noodles.