Chicken in Creamy Mushroom Sauce

4 boneless skinless checken breasts, thawed
6 tablespoons butter or margarine
1/2 pound mushrooms, sliced
1/3 cup flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 3/4 cups chicken broth
2 tablespoons half and half

In a large skillet, in 4 tablespoons hot butter over medium heat, brown chicken breasts on all sides. Set chicken aside. Add remaining 2 tablespoons butter to drippings in skillet. Reduce heat to medium and cook mushrooms about 5 mintues, until golden. Remove mushrooms with a slotted spoon and set aside. Stir four, salt and pepper into skillet drippings. Pour chicken broth and half and half gradually into skillet, stirring constantly, and cook until mixture is thickened Return chicken and mushrooms to skillet with sauce. Reduce heat to low, cover, and simmer 25 to 30 minutes, until breasts are cooked through and tender. Makes 4 servings.

I served this over rice and everyone liked it. I think the only thing I would do different is I used canned mushrooms. I am going to do fresh mushrooms next time.