4 chicken breasts
1 tbsp. safflower oil
Black pepper
Curry powder
1/2 to 1 lb. mushrooms (sliced if lg.)
2-3 green onions, sliced with greens
2/3 c. water
2 chicken bouillon cubes
2/3 c. white wine
2/3 c. cream

Brown chicken in oil, sprinkling with pepper and curry powder. Cook through on both sides. Remove from pan. Brown mushrooms and green onions. Add water, bouillon, and wine. If not using boned breasts, return chicken to pan; simmer for 12-15 minutes and remove from pan once more. If boned chicken used, boil mixture down by half. Add 2/3 cups heavy cream. Stir and warm until smell overcomes you. Serve sauce over chicken on bed of rice. Serves 4.