Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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