fresh mushrooms, sliced
chicken breasts, boneless, skinless and pounded
green onion, thinly sliced
1Melt 2 tablespoons of butter in large non stick frypan.
2Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside.
3Melt remaining 2 tablespoons butter in same frypan.
4Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside.
5Add onions to pan; saute until tender.
6Add water, wine and bouillon mix to pan.
8Cook and stir until mixture is reduced by half.
10Cook and stir until slightly thickened.
11Add salt and pepper to taste.
12Return mushrooms and chicken to sauce in pan.
13Reheat to serving temperature.