4 chicken breast (boneless, skinless)
1/2 t lemon juice
1/4 t salt
1/4 t white pepper
5 T butter
1 T green onion
1/4 lb fresh mushrooms (sliced)
1/8 teaspoon salt
Rub chicken breasts with lemon juice and sprinkle with salt and pepper. Heat butter in casserole, until it is foaming. Stir in green onion and sauté without browning. Stir in mushrooms and saute lightly for 2 minutes without browning. Sprinkle with salt.
Roll chicken in the butter mixture, cover casserole and place in 400 degree oven for 30-40 minutes till done. Place the chicken on a warm plate and cover while making the sauce.
Sauce –
1/4 c beef bouillon
1/4 c port, Madeira or dry white vermouth
1 c whipping cream
salt and pepper
2 T minced parsley
Pour bouillon and wine in the casserole with the mushrooms. Boil quickly over high heat until liquid is syrupy. Stir in cream and boil down again over high heat until cream has thickened slightly. Remove from stove, add a little lemon juice, if needed add salt and pepper. Pour the sauce over the chicken, sprinkle with parsley.