4 boneless chicken breast halves, cut in 2 inch pieces
Salt and pepper
4 tablespoons butter, divided
4 scallions, chopped, plus some extra for garnish
8 ounces mushrooms, sliced
1/4 cup chicken stock
1 container (8 ounces) cream cheese with onion and chives
1 can (10 3/4 ounces) cream of chicken soup
2 tablespoons sherry or dry white wine
Season chicken well with salt and pepper.
In a large skillet melt 2 tablespoons butter over medium-low heat. Add chicken and cook, stirring, for a few minutes on each side until browned. Add the remaining butter mushrooms and scallions and continue cooking until mushrooms are tender and chicken is done. Combine remaining ingredients and pour over the chicken. Cook until hot and bubbly. Serve with hot cooked rice or pasta. Top with a few extra chopped scallions.
Recipe from Festival Foods.