Chicken Perigod Style

Directions

1. 1
   Brown cutlets on all sides in 6 tablespoons margarine, until brown.
2. 2
   Take out of pan, add 2 tablespoons margarine, add mushrooms.
3. 3
   Brown about 5 minutes.
4. 4
   Take out of pan.
5. 5
   Into pan over medium heat, stir in flour and salt until blended.
6. 6
   Gradually stir in chicken broth and half and half milk.
7. 7
   Stir constantly until thick.
8. 8
   Put chicken broth in pan with mushrooms and simmer for 25 minutes, until cooked.
9. 9
   Serve over rice or noodles.