large chicken breasts, halved and skinned
pound small mushrooms, quartered
tbsp. minced onion
cup heavy whipping cream
On waxed paper coat chicken breasts with one quarter cup flour. In twelve inch skillet over medium heat, in hot butter cook chicken, a few pieces at a time until lightly browned on all sides. Set aside. In drippings in skillet over medium heat, cook mushrooms and onions five minutes, stirring frequently. Stir in cream, sherry, salt and pepper and stir to blend well. Return chicken to skillet. Reduce heat to low, cover skillet and simmer twenty minutes or until chicken is fork-tender. Remove chicken to warm platter. In cup, blend one tablespoon flour with water. Gradually add to pan liquid, stirring constantly and cook until mixture is thickened. Spoon over chicken and serve.