Chicken Scaloppine

1. 1

   Melt half the butter in a large saute pan add the mushrooms and saute until tender. Remove from pan and set aside.

2. 2

   Melt remaining butter and add chicken and cook until golden brown and cooked until no longer pink.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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