Prep 15 mins
Cook 45 mins
- 4 tablespoons butter, divided
- 4 cups fresh mushrooms, sliced
- 6 boneless chicken breasts, pounded flat
- 1⁄3 cup green onion, sliced thinly
- 1⁄3 cup water
- 1⁄4 cup white wine
- 1⁄2 teaspoon chicken bouillon mix
- 1⁄3 cup whipping cream
- Melt 2 tablespoons of butter in large skillet.
- Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside.
- Melt remaining 2 tablespoons butter in same skillet.
- 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 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 made this for my family last night. I followed the advice to add the garlic, tyme, and parsley. I served it over brown rice and poured the juices over the top, it was a big hit! This was fun and easy to make.
Easy and delicious. The next time I make it I will dredge the chicken in flour in order to get a thicker sauce.
I have tried this recipe twice and the first time found it to be a little bland. The second time I made it, I added 2 cloves of crushed garlic at the end of the cooking time with the onions and added 1/4 tsp of parsley and thyme. I also used chicken tenderloin (found in the frozen food section in a bag)that I dreged one side in flour before browning. This helped to thicken the sauce a little better. The first time making this dish took about an hour but the second time took only about 35 minutes. A good recipe to serve with pasta, salad, and garlic bread.