Chicken with Creamy Mushroom Sauce - serves 8

8 chicken breast halves
2 tbsp olive or vegetable oil
2-4 cups sliced fresh mushrooms
2 green onions, chopped
2 cups white wine OR chicken broth
3 tbsp butter OR margarine
1/2 tsp salt
1/4 tsp pepper
2 tbsp cornstarch
1/4 cup cold water

In a large skillet, brown chicken in oil. Cover and cook until juices run clear, about 20 minutes. Remove chicken; keep warm.
In the same skillet, saute mushrooms and onions until tender. Stir in wine or broth, butter, salt, and pepper.
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.