Chicken in Creamy Buttery Mushroom Sauce

In a large skillet, in 4 tablespoons hot butter over medium heat, brown chicken breasts on both sides.

Set chicken aside.

Add remaining 2 tablespoons butter to drippings in the skillet.

Add sliced mushrooms and cook for about 5 minutes, until golden.

Remove mushrooms with a slotted spoon and set aside.

Stir flour, salt and pepper into skillet drippings.

Pour chicken broth and half-and-half gradually into the skillet, stirring constantly, and cook until mixture is thickened.

Return chicken and mushrooms to the skillet with the sauce.

Reduce heat to low, cover, and simmer 25 to 30 minutes, until breasts are cooked through and tender.

Remove chicken breasts and cut into bite-sized pieces and return to the skillet.

Stir and enjoy over a bed of white rice.