2 lbs. med. shrimp, shelled and deveined
2 green onions, cut into 1 inch pieces
3 tbsp. lemon juice
1 1/2 tsp. salt
3 tbsp. butter
3 med. boned chicken breasts, cut in half
3/4 lbs. mushrooms, thinly sliced
1 1/3 c. water
1/3 c. all purpose flour
1 env. chicken flavor bouillon
3/4 c. champagne
1 1/2 c. half and half

About 45 minutes before serving: in medium bowl, combine shrimp, onions, lemon juice and salt and set aside. In 12 inch skillet over medium heat in butter, cook chicken breasts until well browned and fork tender, about ten minutes. Remove chicken to platter; keep warm. In the drippings, cook mushrooms until tender, about 5 minutes. With slotted spoon, remove mushrooms to small bowl; keep warm. In small skillet over high heat cook shrimp mixture until shrimp turns pink. With slotted spoon remove shrimp to platter with chicken. In small bowl combine water, flour and bouillon. Stir flour mixture into hot liquid in skillet until blended; gradually add half and half and champagne. Cook, stirring constantly, until mixture thickens and boils; stir in mushrooms; heat through. Pour sauce over chicken and shrimp on platter. Serve with chicken flavored rice or wild rice. Serves six.