• 6 T. margarine
• 1 C. sliced fresh mushrooms
• 1/3 C. sliced green onions
• 2 T. granulated chicken bouillon
• 2/3 C. milk
• 8 oz. cream cheese
• 1/2 C. sliced banana peppers
• 1/2 t. salt
• ground pepper to taste
• 4 boneless, skinned chicken breasts, halved
• 2 T. extra virgin olive oil

1. Saute mushrooms, onion, and peppers in margarine. Combine milk, cubed cream cheese, bouillon, salt and pepper. Blend and simmer until creamy, stirring as needed. Blend mushroom mixture into sauce; set aside. Brown chicken breasts in oil. Place in lightly greased baking dish; pour sauce over chicken. Bake at 350 degrees for 30 to 40 minutes or until sauce bubbles and browns slightly. Either mushrooms or banana pepper slices may be omitted with good results, if not available.

This is an original original recipe. I've enjoyed cooking for years. Perhaps some days I cooked too much and paid too little attention to ex-hubby, but he left well fed. :):)