Instructions: Puffed Pastry Hearts (recipe follows) or toast points In 4-quart Dutch oven or large, deep skillet over high heat, bring chicken broth to a boil. Add roaster breasts and enough water to cover, if necessary. Reduce heat to low; simmer for 70 minutes. Cool breasts in broth. Remove and cut into 1/2-inch dice; discard bones and skin. Reserve 2 cups broth for recipe; save remainder for another use.

In same Dutch oven or skillet over medium-high heat, melt butter; add mushrooms and saute 30 seconds. Add diced chicken and saute 30 seconds longer. Stir in flour, seasonings, 2 cups reserved broth and cream; bring to a simmer. Reduce heat to low and simmer 5 minutes, stirring frequently. Add sherry, Parmesan cheese and parsley. Simmer 1 minute longer. Serve chicken with Puff Pastry Hearts or toast points.

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