3 tbsp. butter
4 skinless, boneless chicken breasts halves
1/2 lb. mushrooms, sliced
2 tbsp. flour
1 c. chicken stock
3 scallions, sliced
1 tsp. Cajun spice blend
Pinch of oregano
1/4 c. heavy cream

Saute' chicken breasts in butter for 5 minutes over medium high heat. Add mushrooms. Saute' several minutes. Remove chicken to warm plate. Sprinkle flour over mushrooms. Stir to coat. Cook 2 minutes over low heat. Add stock, scallions and spices. Return chicken to pan. Cook 10 to 15 minutes until sauce is slightly thickened and chicken is tender. Blend cream into sauce. Heat through. Serve with noodles or rice. 4 servings.