| 1 | Start this recipe the day before serving to allow time for marinating. |
| 2 | Place chicken in large bowl. |
| 3 | Season with salt and pepper. |
| 4 | Sprinkle with chives, parsley, tarragon and thyme; toss to coat. |
| 5 | Sprinkle mushrooms and shallot over chicken. |
| 6 | Stir together lemon juice and gin and pour over mushrooms and chicken. |
| 7 | Cover and refrigerate overnight, turning chicken once. |
| 8 | Remove chicken from marinade; reserve marinade and mushrooms. |
| 9 | Pat chicken dry with paper towels. |
| 10 | Place flour in pie plate. |
| 11 | Coat chicken lightly with flour, shaking off excess. |
| 12 | Melt butter in heavy large skillet over medium heat. |
| 13 | Add chicken to skillet. |
| 14 | Cook until brown, about 5 minutes per side. |
| 15 | Add marinade with mushrooms and herbs and cook 3 minutes. |
| 16 | Stir in cream and bring to boil. |
| 17 | Reduce heat to low, cover and cook until chicken is cooked through, about 20 minutes. |
| 18 | Using slotted spoon, transfer chicken to platter and keep warm. |
| 19 | Spoon off any fat from surface of cooking liquid. |
| 20 | Boil liquid unti thickened to sauce consistency, stirring occasionally, about 15 minutes. |
| 21 | Season sauce to taste with salt and pepper. |
| 22 | Pour sauce over chicken and serve. |
| 23 | Bon appetit/may 94 typed by didi pah |
