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fresh mushrooms, sliced
chicken breasts, boneless, skinless and pounded
green onion, thinly sliced
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 bouillon mix to pan.
Cook and stir until mixture is reduced by half.
Cook and stir until slightly thickened.
Add salt and pepper to taste.
Return mushrooms and chicken to sauce in pan.
Reheat to serving temperature.