Chicken Breasts, boned and skinned (can substitute pheasant, grouse or any game bird)
1/2
c
Butter or Margarine
1
sm
Mushrooms, can or 1 c fresh
1/4
ts
Salt
1/3
c
Flour
1
lg
Chicken Broth, can
1
sm
Cream, can, light
INSTRUCTIONS
In frying pan on medium heat, brown breasts in butter. During the last few
minutes of browning, add mushrooms and continue browning. Remove chicken.
Stir salt and flour into drippings until blended. If too stiff, add 2 more
T butter. Stir in broth and cream. Cook until thickened and smooth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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