Ingredients

4 Tbsp. butter, divided
4 C. sliced fresh mushrooms
6 boned chicken breasts flat
1/3 C. thin sliced green onions
1/3 C. water
1/4 C. white wine
1/2 tsp. chicken bouillon mix
1/3 C. whipping cream
salt and pepper to taste

Cooking Instructions

Melt 2 Tbls. of butter in large non-stick fry pan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 Tbls. butter in same fry pan. 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 bouillon mix to pan. Bring to boil. Cook and stir until mixture is reduced to 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.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)