3 whole chicken breasts, halved & boned
1/2 lb. fresh mushrooms
1/4 lb. butter
2 tbsp. flour
1/2 c. white table wine
1 c. chicken broth
Salt & pepper

To prepare chicken, cut 3 whole breasts in half and remove bones. Cut chicken halves into scallop sized pieces and brown in 3 tablespoons butter for about 10 minutes. Place in greased 2 quart casserole and set aside.

Saute fresh mushrooms in 3 tablespoons butter for 10 minutes. Add mushrooms to chicken scallops and set aside.

To make wine sauce, melt 2 tablespoons of butter in heavy skillet. Stir in 2 tablespoons flour and simmer for 1 minute. remove from heat and slowly stir in wine and chicken broth. Return sauce to low heat, stirring constantly until thickened. Season with salt and pepper.

Pour sauce over chicken and mushrooms and bake, uncovered for 40 minutes at 350 degrees.

Serve Scallops of Chicken over cooked herbed rice.