6 whole chicken breasts
2 tbsp. vegetable oil
2 tbsp. butter
3 green onions, sliced
1 c. sliced mushrooms
1 c. chicken stock
1/2 c. dry vermouth
4 tbsp. flour
1/4 c. water or slightly more
24 whole mushrooms
Salt and pepper

Bone chicken breasts and cut in half. Lightly brown in oil and place in baking pan in single layer. Set aside. (Do not use too large a pan.)

Melt butter in medium-sized frying pan. Saute onions and mushrooms for 3-5 minutes. Add stock and vermouth. Place flour in small bowl and gradually add enough water to make a paste. Using a wire whisk, gradually add paste to ingredients in frying pan and cook over low heat for 3-4 minutes. Salt and pepper to taste. Mixture should be thick. Spoon sauce over each piece of chicken. Add whole mushrooms to pan. Cover pan tightly with foil and bake at 350 degrees for 45 minutes. Can freeze. Serves 6.