Chicken Scaloppini

Ingredients

• 4 tbsp (60 mL) butter, divided
• 4 cups (1 L) sliced fresh mushrooms
• 6 boned, skinned chicken breast halves, flattened
• 1/3 cup (75 mL) thinly-sliced green onions
• 1/3 cup (75 mL) water
• 1/4 cup (50 mL) white wine
• 1/2 tsp (2 mL) chicken broth mix
• 1/3 cup (75 mL) whipping cream (35%)
• Salt and pepper

Preparation

1. Melt 2 tbsp (30 mL) of the butter in large non-stick frypan. Sauté mushrooms until tender and any liquid has evaporated; remove from pan; set aside.
2. Melt remaining 2 tbsp (30 mL) butter in same frypan. Sauté chicken breasts on both sides until golden brown and cooked through. Remove from pan and set aside. Add onions to pan; sauté until tender. Add water, wine and broth mix to pan. Bring to boil.
3. 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.