| 1 | Melt 2 tablespoons of butter in large non stick frypan. |
| 2 | Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. |
| 3 | Melt remaining 2 tablespoons butter in same frypan. |
| 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 boulillon 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. |
| 14 | Makes 4 to 6 servings |
