Serves: 4
Total Calories: 660

1 teaspoon salt
1/8 teaspoon black pepper freshly ground
1/2 cup flour
1 1/4 pounds chicken breasts and thighs
1 tablespoon butter or margarine
1 tablespoon vegetable oil
2 cups half and half or heavy cream
3 tablespoons flour
2 cups chicken broth
1 (4-ounce) can mushrooms sliced, drained
Salt and freshly ground pepper to taste
sprig parsley of fresh

Mix 1 teaspoon salt and 1/8 teaspoon pepper with 1/2 cup flour. Lightly dredge chicken pieces in flour mixture. Heat butter or margarine and oil in heavy frying pan. Brown chicken pour off excess oil. Pour in 1 cup half-and-half or cream. Cook for 10 minutes over low heat, adding more cream if necessary. Turn chicken pieces occasionally. Cover tightly and cook until tender. When done, remove to hot platter to keep warm. To pan juices, add 3 tablespoons flour and stir until well-blended. Slowly add stock, mushrooms, and remaining half-and-half or cream. Bring to boiling point, season to taste, and spoon some sauce over chicken. Serve remainder of sauce with potatoes. Garnish with parsley.

Nutritional Facts:

Serves: 4
Total Calories: 660
Calories from Fat: 208

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