2 (8 or 12 oz.) pkg. lemon and pepper marinated chicken breasts, 4 breast halves
1/2 c. butter

Brown chicken in hot butter for 8-10 minutes or until tender. Transfer chicken to serving platter. Reserve drippings. Cover chicken and keep warm.

Add 2 cups sliced fresh mushrooms and 2 teaspoon fresh or frozen snipped chives to skillet. Cook, stirring for 1-2 minutes or until mushrooms are tender. Stir in 1/2 cup whipping cream; boil gently 3 minutes, scraping bottom of pan. To serve, spoon sauce over chicken. 4 servings.