8 whole boned chicken breast, skin removed
1/2 c. butter
8 lg. mushrooms
1/4 tsp. salt
1/3 c. flour
1 (13 3/4 oz.) can chicken broth
2 tbsp. light cream (Half and Half)
UNCLE BEN'S® long grain and wild rice

Brown chicken over medium high heat in 6 tablespoons butter in large skillet. Remove chicken and set aside. Add remaining butter to skillet and cook mushrooms until golden. Remove mushrooms and set aside. Stir salt and flour into butter remaining in skillet, stir in chicken broth and cream, continuing cooking and stirring until sauce is thickened and smooth. Place chicken and mushrooms in sauce and simmer, covered, 15-20 minutes or until chicken is tender. Serve on rice, with sauce passed separately. Serves 8.