Chicken Scalopine

Yields:	6 servings
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4	tablespoons	butter	divided
4	cups	mushrooms	fresh, sliced
6	each	chicken breasts	boned, flat
1/3	cup	scallions, spring or green onions	thin sliced
1/3	cup	water
1/4	cup	white wine
1/2	teaspoon	chicken bouillon	mix
1/3	cup	heavy whipping cream
1	x	salt and black 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; sauté 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.

I think this is a very good recipe and when i made it it looked really good