1 lg. chicken breast, halved, boned, and skinned
1 (3 oz.) pkg. cream cheese, softened
1 (4 oz.) can mushrooms, drained
2 tbsp. chopped green onion
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
1 (10 oz.) can crescent rolls
1 egg, slightly beaten

Flatten chicken breasts; combine cream cheese, mushrooms, onion, salt, and pepper. Place 2 tablespoons mixture in center of chicken; roll and secure with toothpick. Melt butter in skillet; saute rolls, turning occasionally, about six minutes. Set aside. Separate dough into 4 rectangles; roll around chicken and seal. Place, seam side down, on ungreased cookie sheet. Brush dough with egg. Bake 18-20 minutes at 375 degrees. Top with Sauce: 1 tbsp. green onion 2 tbsp. flour 1 1/2 c. milk 1/4 c. white wine (optional) 1/2 tsp. salt 1 (2 oz.) can mushrooms, chopped and drained

Melt butter; saute onion. Blend in flour, gradually add milk. Stir in wine; cook until thick. Add salt and mushrooms; serve over chicken rolls.