"This is a fast but special treatment for chicken," shares Patsy Jenkins of Tallahassee, Florida. Chicken breasts are browned to juicy perfection, then topped with a buttery sauce of fresh mushrooms and green onions.

Ingredients

• 8 bone-in chicken breast halves (8 ounces each)
• 2 tablespoons olive oil
• 2 cups sliced fresh mushrooms
• 2 green onions, chopped
• 1 cup white wine or chicken broth
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions

1. In a large skillet, brown chicken over medium heat in oil. Cover and cook for about 20 minutes or until a thermometer reads 170°. Remove chicken; keep warm. In the same skillet, saute mushrooms and onions until tender. Stir in the wine, butter, salt and pepper.
2. In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.