Chicken Perigord Style

Directions

1. 1
   In large skillet over medium heat, melt 6 Tbsp. margarine. Cook chicken breasts until brown, remove from pan and set aside. In drippings, add 2 Tbsp. margarine and cook mushrooms until golden - about 2 minutes.
2. 2
   With slotted spoon, remove mushrooms. Into drippings, add more margarine if needed.
3. 3
   Stir in flour and salt until well blended.
4. 4
   Gradually stir in broth and milk. Cook, stirring constantly, until thickened.
5. 5
   Add chicken and mushrooms in pan - reduce heat to low, cover and simmer 25 minutes.
6. 6
   Goes well with side dish of fettucine alfredo.