2 chicken breasts, boneless & skinless
Olive oil
1 c. mushrooms, sliced
1 c. bouillon cubes, chicken
1 tsp. cornstarch

Cut chicken breasts in half, making 4 pieces. Saute chicken in olive oil, in a skillet. Cook 5 to 10 minutes. Add mushrooms. Cook 2 to 3 minutes more. Add white wine, bouillon and cornstarch. Stir until thickened. Serve with spinach noodles and salad.