Chicken Imperial

1. 1

   On waxed paper, coat chicken breasts with 1/4 cup flour.

2. 2

   In 12-inch skillet over medium heat in hot margarine, cook chicken, a few pieces at a time, until lightly browned on all sides.

3. 3

   Set aside.

4. 4

   In drippings in skillet over medium heat, cook mushrooms and onion 5 minutes, stirring frequently.

5. 5

   Stir in cream, salt and pepper; stir to blend well.

6. 6

   Return chicken to skillet.

7. 7

   Reduce heat to low; cover skillet and simmer 20 minutes or until chicken is fork-tender.

8. 8

   Remove chicken.

9. 9

   In cup, blend 1 tablespoon flour with water.

10. 10

    Gradually add to pan liquid, stirring constantly. Stir until mixture thickens.

11. 11

    Spoon over chicken.

No additional tips available.