Ingredients:4 boneless chicken breast halves, cut in 2 inch piecesSalt and pepper4 tablespoons butter, divided4 scallions, chopped, plus some extra for garnish8 ounces mushrooms, sliced1/4 cup chicken stock1 container (8 ounces) cream cheese with onion and chives1 can (10 3/4 ounces) cream of chicken soup2 tablespoons sherry or dry white wineDirections: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.
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