4 tbsp. butter
4 skinless, boneless chicken breasts
4 green onions, chopped
1/2 lb. mushrooms, sliced (canned) or pieces
1/2 c. Marsala wine
1 c. heavy cream
1 tsp. lemon juice
Lightly salt & pepper
Flour for breading chicken

Dip chicken in water and bread with flour, salt and pepper. In large frying pan melt butter over medium heat. Add chicken and saute turning and cooking until fairly done. Remove and set aside. Add onions and mushrooms, cook until browned. Add Marsala and heavy cream. Bring to boil, stirring. Add lemon juice and salt and pepper to taste.

Return chicken to sauce and cook until chicken is hot then serve over rice or fettucini or the like.