8 chicken breasts bones attached

Salt and pepper and season with favorite spice. Simmer in 3 cups of water until tender and chicken comes off bone easily. Make sauce of: 1/3 c. of flour

Stir in 2 cups of rich chicken broth from steamed chicken breasts. Add: 1/2 c. of dry sherry 1 c. half and half 1/2 c. of finely chopped parsley

Season all with your favorite spice or allspice. Add 1 1/2 lb. of mushrooms sliced, or use 3 jars of mushrooms. Cook for 1 1/2 hours or slightly less in 325 degrees. Veal to serve 6 to 8. Serve with rice. May be made ahead of time and refrigerated.