4 tb Butter, divided
6 Boned chicken breasts flat
1/3 c Water
1/2 ts Chicken bouillon mix
1 Salt & pepper to taste
4 c Sliced fresh mushrooms
1/3 c Thin sliced green onions
1/4 c White wine
1/3 c Whipping cream
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
Makes 4 to 6 servings.