2 lb. med. or lg. shrimp (may use frozen shrimp)
4 green onions, sliced diagonally into 1" pieces
3 tbsp. lemon juice
1 1/2 tsp. salt
3 tbsp. butter
6 boneless chicken breasts
1 lb. fresh mushrooms, sliced
1 can cream of chicken soup
1 env. Weight Watchers chicken broth
3/4 c. champagne
1 c. half & half
1/2 c. water

If using fresh shrimp, shell and devein them. In medium bowl combine shrimp, green onions, lemon juice and salt; set aside.

In 12 inch skillet over medium high heat cook chicken breasts in hot butter until well browned. Place chicken in shallow baking pan. Saute mushrooms in drippings. Add champagne, chicken soup and broth packet, half & half and water. Stir to blend. Pour over chicken, cover and refrigerate.

To serve: Bake chicken, covered, for 1 1/2 hours at 325 degrees. Keep chicken hot while cooking shrimp mixture in 2 tablespoons butter until shrimp turns pink (5 minutes). Place chicken and sauce on platter with slotted spoon, remove shrimp and onions; spread on chicken. Serves 6.