Melt butter in a heavy cast-iron skillet and cook salt-and-peppered chicken until browned. Add mushrooms and onions and cook, stirring occasionally, until onions are light and clear. Place flour in a covered jar with a small amount of the cream. Add some salt, cover, and shake well. Pour in the rest of the cream and shake again, then add to pan. Cover and simmer 45 minutes, stirring frequently. Grandma gave me this recipe many years ago. It still is one of my family’s favorites.