Wash and dry the chicken pieces. Shake in a bag with flour, salt and pepper. Heat the butter in a heavy skillet or chicken fryer. Place in the chicken and brown quickly on all sides. Reduce the heat and slowly add water, cover and simmer gently until tender, about 30 minutes. Uncover and let chicken sauté slowly. Remove the chicken to a hot platter. Blend 2 tablespoons of flour into drippings in skillet. Gradually stir in the cream and cook, stirring, until thickened. Season to taste and pour over chicken. If desired, garnish with corn oysters or small corn fritters, and broiled bacon.  Makes 6 to 8 servings.