2 chicken breasts, boned
1/4 c. butter
1/4 c. chicken stock
1/4 c. dry white wine
1 c. heavy cream
Salt & pepper
Dash lemon juice

Saute chicken in butter and set aside on a hot platter to keep warm. To drippings in skillet. Add the chicken stock and white wine. Stir in the cream and cook until slightly thickened. Season with salt and pepper. Add lemon juice and mushrooms. Add other ingredients and cook 5 more minutes.