Chicken Imperial

Directions

1. 1
   About 1 hour and 15 minutes ahead:
2. 2
   with sharp knife, remove skin from chicken breasts.
3. 3
   On waxed paper, coat chicken breasts with 1/4 cup flour.
4. 4
   In 12-inch skillet over medium heat in hot butter or margarine, cook chicken, a few pieces at a time, until lightly browned on all sides.
5. 5
   Set chicken aside.
6. 6
   In drippings in skillet over medium heat, cook mushrooms and onion 5 minutes, stirring frequently.
7. 7
   Stir in cream, sherry, salt and pepper and stir to blend well.
8. 8
   Return chicken to skillet.
9. 9
   Reduce heat to low; cover skillet and simmer 20 minutes or until chicken is fork-tender.
10. 10
    Remove chicken to warm platter.
11. 11
    In cup, blend 1 tablespoon flour with 2 tablespoons water.
12. 12
    Gradually add to pan liquids, stirring consistency and cook until thick.
13. 13
    Serve sauce over chicken.