3 tbsp. butter
1 sm. can mushrooms
2 tbsp. sliced green onions
1/3 c. milk
3 oz. cream cheese, cubed
1/4 tsp. chicken soup base
1/8 tsp. salt
1/8 tsp. pepper
4 boneless skinned chicken breasts

In glass dish, microwave 2 tablespoons butter, mushrooms and green onions for 3-4 minutes. Stir 1/2 way through. Add milk, cream cheese, chicken base, salt and pepper. Cook 2 minutes. Stir until smooth and cook 1 minute, set aside.

In another glass baking dish, microwave chicken fillets and remaining butter on high for 6-8 minutes or until meat is no longer pink. Spoon mushroom sauce over the chicken and cook 2-3 minutes. 4 servings.