Chicken with Potato Pierogies

This recipe comes from the book Betty Crocker's Best Chicken Cookbook. It's easy and tasty. Mrs. T's frozen pierogies are one of the foods I remember my dad eating a lot. Jason said he had never had them before until I prepared them, and he loved them. What's not to like? Mashed potatoes stuffed inside pasta? Mmm...

1 package (16 ounces) frozen potato-filled pierogies

2 tablespoons margarine or butter

6 boneless, skinless chicken breast halves (about 1-3/4 pounds)

1/2 cup chicken broth

1/4 cup half-and-half

1/4 cup chopped fresh parsley

1/4 teaspoon salt

1 can (4 ounces) sliced mushrooms, drained

Cook and drain pierogies as directed on package. Melt margarine in 12-inch skillet over medium-high heat. Cook chicken in margarine about 5 minutes, turning once, until light brown. Add broth. Cover and cook 15 to 20 minutes or until chicken is no longer pink when centers of thickest pieces are cut.

Add potato pierogies and remaining ingredients to chicken. Cook uncovered about 5 minutes or until hot.