2 1/4 pounds chicken parts
8 ounces fresh mushrooms
2 tablespoons butter or margarine
Salt and pepper
1/4 cup water
1 cup cream (can use whipping cream)
1 3/4 - 2 1/2 ounces) blue cheese
Parsley, if desired for decoration
Cut the mushrooms in half if they are large.
Heat 1 tablespoon vegetable or olive oil in a large frying pan and saute.e the mushrooms. Remove from pan and set aside.
Heat another tablespoon vegetable or olive oil in the same frying pan and brown the chicken pieces on all sides. Put the mushrooms back into the pan and flavor with salt and pepper. Pour in the water, cover, and let the chicken fry for about 25 minutes, adding more water if needed while frying.
Pour in the cream, crumble in the cheese, and let simmer, covered, for another 5 minutes or so. Check the seasoning with salt and pepper. Sprinkle with chopped parsley and serve with rice or potatoes.