4 tbsp. butter
2 tbsp. chopped green onions
3 tbsp. flour
1 1/4 c. light cream
1/4 c. white wine
Salt, pepper, pinch of thyme
6 lg. boned chicken breasts
12 to 18 mushroom caps

Sauce: cook onions in butter until wilted. Stir in flour, cook one minute. Add cream and wine (or all cream if preferred) salt, pepper, thyme. Cook stirring until thick. Cool. Arrange chicken in oven dish and place mushrooms and sauce on top. Place in 400 degree oven and bake about 45 minutes until tender. Serve with rice.