Chicken Perigord-Style

1. 1

   About 1 hour before serving:

2. 2

   Melt 6 tablespoons butter or margarine in 12

3. 3

   inch skillet or dutch oven over medium-high heat. Add chicken, a few pieces at a time, and cook until browned on all sides. Remove from pan.

4. 4

   In hot remaining 2 tablespoons butter or margarine, cook mushrooms until the mushrooms are golden.

5. 5

   This will take about 5 minutes.

6. 6

   With slotted spoon, remove mushrooms to small bowl.

7. 7

   Into drippings, over medium heat, stir flour and salt until blended.

8. 8

   Gradually stir in chicken broth and half & half and cook, stirring constantly, until mixture is thickened.

9. 9

   Place chicken and mushrooms in sauce.

10. 10

    Reduce heat to low, cover and simmer for 25 minutes or until chicken is fork-tender.

* Per serving · 4 servings · Values may vary.