6 lg. chicken breasts
1/4 c. butter
2 (4 oz.) cans sliced mushrooms
1/4 c. chopped onion
1/3 c. chopped parsley (optional)
1/2 c. heavy cream
Dash of pepper
2 tbsp. flour
1 tsp. salt
1 1/4 c. chicken bouillon

Mix bouillon cubes with 1 1/4 cups boiling water. Brown chicken in butter; remove. Brown onion and mushrooms. Add parsley, pepper, salt and flour; blend well. Add bouillon and cream; stir until smooth. Add chicken. Bake, in a buttered casserole and covered with foil, at 325 degrees for 1 hour. Uncover and bake 1 hour longer.