Rosemary Chicken in Mushroom Cream Sauce Recipe

ROSEMARY CHICKEN  IN MUSHROOM CREAM SAUCE RECIPE    This recipe was a favorite from  last week's cooking class 2 - BONELESS SKINLESS CHICKEN BREAST, BUTTERFLIED       SALT AND PEPPER TO TASTE ½ CUP ALL PURPOSE FLOUR 1 LB MUSHROOMS, SLICED CRUSHED 2 CLOVES GARLIC 1 QT HALF AND HALF 2 THINLY SLICED SCALLIONS SALT AND PEPPER BUTTERFLIED CHICKEN BREAST AND LIGHTLY DREDGE IN FLOUR. PLACE A LARGE SKILLET ON MED HEAT AND ADD  3 TBSP BUTTER AND TBSP OLIVE OIL. ALLOW PAN TO COME TO TEMPERATURE AND LIGHTLY SAUTE THE CHICKEN. REMOVE CHICKEN FROM THE PAN ADD 3 TBSP BUTTER, MUSHROOMS AND GARLIC. SAUTE UNTIL MUSHROOMS HAVE BEEN PARTIALLY COOKED. LOWER HEAT AND ADD HALF AND HALF. COOK UNTIL SAUCE BEGINS TO THICKEN.  ADD CHICKEN TO STOCK, COVER AND COOK TILL CHICKEN IS DONE, BUT NOT OVERCOOKED. SERVE OVER COOKED YELLOW RICE WITH ALMOND SLIVERS, BABY GARDEN PEAS, AND SLICED SCALLIONS

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