4 tb 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 ts 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.
