2 (8 or 12 oz.) pkg. lemon and pepper marinade
4 chicken breasts halves
1/4 c. butter
2 c. sliced fresh mushrooms
2 tsp. fresh snipped chives
1/2 c. whipping cream

In large skillet, cook chicken breast in hot butter over medium heat for 8 to 10 minutes or until chicken is tender enough to easily be pierced with a fork, and no pink remains. Turn chicken occasionally to brown evenly. Transfer chicken to serving plate and keep covered. Add mushrooms and chives to reserved drippings in skillet. Cook and stir until tender about 1 to 2 minutes. Stir in whipping cream, boil gently for 3 minutes until sauce is slightly thickened. Scrape up brown pieces on bottom of skillet. Spoon sauce over chicken. Makes 4 servings.