4 tbsp. flour
1 tsp. salt
1/2 tsp. freshly ground black pepper
4 whole chicken breasts, split and boned
3 tbsp. butter
1 garlic clove, crushed
1 c. sliced fresh mushrooms
1/2 c. horseradish cream
2 tbsp. chopped parsley
1 c. whipping cream
Cooked wild rice

Combine flour, salt and pepper in a plastic bag. Add pieces of chicken and coat. Melt butter in large skillet. Saute chicken in butter browning on each side. Remove to heated platter. Add garlic and mushrooms to drippings in pan. Cook for 2 minutes. Stir in horseradish cream and whipping cream. Bring to a boil, stir in parsley. Serve over rice.

HORSERADISH CREAM:

1/2 c. whipping cream
1 to 2 tbsp. prepared mustard
2 heaping tbsp. horseradish
1/2 tsp. Worcestershire sauce
1/2 tsp. lemon juice
1/4 c. mayonnaise
1/2 tsp. salt
1/2 tsp. pepper