adapted from a vintage recipe website. when I made this i thought it was too bland so i added everglades seasoning- which is amazing.. http://www.evergladesseasoning.com/
( or you can substitute salt and pepper)-
Ingredients: [‘green onions’, ‘butter’, ‘flour’, ‘light cream’, ‘white wine’, ‘everglades seasoning’, ‘salt and pepper’, ‘thyme’, ‘boneless chicken breasts’, ‘mushroom caps’, ‘butter’]
Quantity of Ingredients: [“2 tablespoons green onions, chopped “,”4 tablespoons butter”,”3 tablespoons flour”,”1 1/4 cups light cream”,”1/4 cup white wine”,”2 teaspoons everglades seasoning”,” salt and pepper”,”1 pinch thyme”,”6 boneless chicken breasts”,”12 -18 cleaned mushroom caps”,” butter, for greasing “]
Number of Servings: 6
Steps: [‘Tear off six 10-inch lengths of 12-inch-wide heavy foil. Fold each piece down the middle and cut a large heart from it.’, ‘Make a sauce by cooking green onions in butter until wilted. Stir in flour, cook a minute, then add cream, wine, everglades seasoning ( or salt and pepper to taste- you need to taste the sauce), and thyme. Cook, stirring, until thick; cool.’, ‘Open up each folded foil heart and lightly butter the inside. Then put a breast of chicken on one half, top each with 2 or 3 cleaned mushroom caps, divide the sauce among the six, and fold the other half over. Carefully turn the edges in, making a double fold, and press tightly.’, ‘Preheat oven to 400°, and arrange foil packages on cooky sheets. Cook for 35 to 45 minutes, depending upon how cold the chicken was when put in the oven. Arrange the packets on a platter in pairs, with two straightsides together to make three large silver hearts. Serve in the foil.’]