1/2 c. butter, softened
2 tbsp. chopped fresh parsley
1 tbsp. minced fresh chives
1 tbsp. fresh thyme
2 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
4 chicken breast halves
1 c. sliced mushrooms
1/4 c. chopped green onions
2 tbsp. all purpose flour
10 1/2 oz. can chicken broth
1/2 white wine (optional)

Combine first 7 ingredients; mix well. Loosen skin on chicken. Spread 2 tablespoons butter mixture under skin of each piece. Arrange chicken in a 13 x 9 x 2 inch baking pan. Bake, uncovered, at 375 degrees for 50 to 60 minutes. Basting occasionally with pan drippings. Remove chicken to a platter, reserving 2 tablespoons drippings. Saute mushrooms and green onions in pan drippings. Add flour, stirring until combined; cook 1 minute. Gradually add broth and wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Serve with chicken. Yield: 4 servings.