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_ chicken breasts boned, skinned and halved
All-purpose flour
_ tablespoons butter or margarine
_ cup mushrooms sliced
_ ounces canadian bacon cut in small strips (about 1/2 cup)
_ cup whipped cream
Watercress sprigs
Coat chicken lightly with flour. In a 10-inch skillet over medium heat, brown chicken in butter or margarine for 2 to 3 minutes on each side or until golden brown. Remove chicken from skillet; set aside.
In the skillet, sauté mushrooms and bacon for 1 minute or until mushrooms begin to soften. Return chicken to skillet. Add cream; cover and simmer for 5 minutes or until chicken is no longer pink in the center.
Transfer chicken to a warm serving plate; cover and keep warm. Boil cream sauce rapidly for 1 to 2 minutes or until slightly thickened (sauce will thicken as it stands).
Spoon cream sauce, mushrooms and bacon over chicken. Garnish with watercress.