4 chicken breasts
2 Spanish onions, peeled & sliced
1/2 to 1 lb. mushrooms, sliced
1/4 c. butter
4 to 8 oz. Boursin or other herb cheese
Bit of sour cream
Splash of white wine
Horseradish to taste

Saute chicken breasts in butter until cooked through and golden. Remove from skillet onto platter and keep warm. Add onions to skillet and cook on low heat until translucent and tender. Remove onions, add mushrooms and saute until cooked. (Use more butter, if necessary.)