Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 T Butter, divided 1/4 c White wine
4 c Sliced fresh mushrooms 1/2 t Chicken bouillon mix
6 ea Boned chicken breasts flat 1/3 c Whipping cream
1/3 c Thin sliced green onions 1 ea Salt and pepper to taste
1/3 c Water

Melt 2 tablespoons of butter in large non stick frypan. Saute
mushrooms until tender and any liquid has evaporated; remove from
pan; set aside. Melt remaining 2 tablespoons butter in same frypan.
Saute chicken breasts on both sides until golden brown and cooked
through; remove from pan; set aside. Add onions to pan; saute until
tender. Add water, wine and boulillon mix to pan. Bring to boil.
Cook and stir until mixture is reduced by half. Add cream to pan.
Cook and stir until slightly thickened. Add salt and pepper to
taste. Return mushrooms and chicken to sauce in pan. Reheat to serving
temperature. Makes 4 to 6 servings.

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