Chicken Scaloppine

• 4 tablespoons butter, divided
• 4 cups fresh mushrooms, sliced
• 6 boneless chicken breasts, pounded flat
• 13 cup green onion, sliced thinly
• 13 cup water
• 14 cup white wine
• 12 teaspoon chicken bouillon mix
• 13 cup whipping cream
• salt
• pepper

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

butter, fresh mushrooms, chicken breasts, green onion, water, white wine, chicken bouillon mix, whipping cream, salt, pepper

Taken from www.food.com/recipe/chicken-scaloppine-7688 (may not work)