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3 whole chicken breasts,
split, skinned and boned
6 Tbsp. butter
2 1/2 Tbsp. flour
1/2 c. carrots, cut into fine
julienne strips
1 1/2 c. chicken broth
1/2 c. celery, cut into fine
julienne strips
1 c. shredded fresh mushrooms
1 c. heavy cream
fine buttered noodles

Sprinkle chicken breasts with salt and pepper and set
aside. Heat 3 tablespoons butter in saucepan and add flour,
stirring with wire whisk until blended. Add chicken broth,
stirring rapidly until thickened. Reduce heat and cook for 30
minutes, stirring frequently.
Meanwhile, heat 1 tablespoon butter in saucepan. Add
carrots, celery and mushrooms. Cover, cook and stir about 6
minutes. While vegetables cook, heat 2 tablespoons butter in
skillet and add chicken and brown lightly. Scatter vegetables
over chicken and cook on low for 15 minutes. Add cream to the
sauce and stir until boils. Spoon cooked noodles onto hot
serving dish and arrange chicken and vegetables over them. Add
the sauce to the liquid remaining in skillet, boil and stir.
Pour sauce over chicken and serve.

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