Recipe - Breast Of Chicken Perigourdine

4 Chicken Breasts, boned and
skinned (can substitute
pheasant, grouse or any
game bird)
One half cup Butter or Margarine
1 small Mushrooms, can or 1 cup fresh
One fourth teaspoon Salt
1/3 cup Flour
1 lg Chicken Broth, can
1 small Cream, can, light

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