This is such an easy and great chicken recipe that's bound to be liked by anyone. You can make it before your guest arrive and simply reheat it. I do not know from where this recipe came, I only know it is my #1 dinner dish when entertaining, and everyone wants the recipe.
1Mix together the flour, salt & pepper on a sheet of waxed paper. Dredge the chicken lightly in this mixture, shaking off any excess flour. Save your flour to add back to the pan for more sauce
2Heat butter in a large fry pan (have a lid handy) or, if no lid, use foil, dinner plate or whatever will cover the pan. When the butter sizzles, add the sliced mushrooms and saute` until lightly browned. Do not stir too much as this will retard browning. When brown, remove from butter and keep warm.
3Add chicken to fry pan - sometimes I use a little oil here if I do not have enough butter left in the pan. Saute` chicken until lightly brown (does not have to be cooked completely done.) Return chicken with saved flour to pan and cook and covered 15 minutes Add cream (I sometimes use a mixture of half cream and half chicken broth.) Lastly, add the wine.
4This is excellent served with lemon asparagus and Rissoto to which lemon juice has been added.