1 lb. boneless chicken breasts (4 to a pkg.)
Salt & pepper
1/4 tsp. garlic powder
1 sm. bunch green onions, sliced (use part of green stems, too)
3 (6 oz.) cans sliced mushrooms, drained
4 tbsp. flour
1 c. dry white wine (I use Gallo's dry Chablis)
1 c. chicken broth
1-2 bay leaves
1 tsp. thyme leaves
1/4 tsp. marjoram leaves
4 tbsp. parsley
1 c. heavy cream

Season chicken breasts with salt and pepper. Melt some butter in a skillet and brown chicken quickly on all sides. Transfer chicken from skillet to a dish. Add garlic, green onions and mushrooms to butter in skillet; cook about 2 minutes, stirring (add more butter, if needed).

Sprinkle with flour and cook 1-2 minutes, stirring. Slowly blend in wine and broth, stirring. Add herbs and bring to a boil, stirring to get all the cooked on particles into the sauce; lower heat to a simmer. Return chicken to pan and allow to cook until tender while you prepare the rice or noodles to go with this dish.

About 5 minutes before rice is done, remove chicken to a dish; remove bay leaves. Add heavy cream to sauce and stir well. Let simmer for 3-4 minutes; pour over chicken and/or rice.