4 oz. shitake or other mushrooms, trimmed
1 clove garlic, peeled and crushed
1/4 c. chopped green onions
1/4 c. butter
2 boneless chicken breast halves
1/4 tsp. salt
Fresh ground pepper
1/2 c. white wine
1/4 c. chicken broth
4 oz. chevre or other unflavored goat cheese, crumbled
Cooked fettuccine

Remove stems from mushrooms and chop; slice caps. Cook mushrooms stems with garlic and onions in butter in large skillet 5 minutes. Cut chicken into 1/4-inch slices. Add with sliced mushroom caps to skillet. Cook 5 minutes, stirring frequently. Season with salt and pepper.

Add wine and chicken broth; heat to simmering. Add cheese, stirring to melt. Simmer 2-3 minutes. Serve on fettuccine. Makes 4-5 servings.