Melt half the butter in a large saute pan add the mushrooms and saute until tender. Remove from pan and set aside.
Melt remaining butter and add chicken and cook until golden brown and cooked until no longer pink.
Remove from pan and add green onions, wine and boullion. Bring to a boil and simmer until reduced by half. Add cream and cook until slightly thickened. DO NOT BOIL.Return mushroms and chicken to pan and reheat.