Chicken Breasts with Chive Sauce

Sounds sophisticated, eh? Well I'll let you in on a little secret... my cookbook classifies this as quick and easy. Still somewhat involved, but very doable! You'll use 2 pans, a pot for boiling pasta, and THESE guys:

Chicken Breasts with Chive Sauce  (A Pinch of Salt Lake)

1/2 lb. fresh mushrooms, cut into quarters
2 tbsp. sliced green onions with tops
1 tbsp. lemon juice
2 tbsp. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
3 whole chicken breasts, skinned, boned and halved
3 tbsp. butter
3/4 c. chicken broth
1 tbsp. flour
1 tbsp. butter, softened
1 c. heavy cream
2 tbsp. chopped fresh chives (I used green onions since that's what I have growing out back--basically the same thing!)
*Package of Egg Noodles--the recipe doesn't call for this but I always serve the chicken and sauce over these noodles. If you like the idea, then start the water boiling first so you can throw the noodles in later when you are simmering the chicken. 

In a medium-size skillet sauté mushrooms and onions in 2 tablespoons butter for 2 to 3 minutes. Add lemon juice and set aside.

Slightly flaten chicken breasts. Mix 1/4 cup flour, salt and pepper; coat chicken. Sauté chicken in 3 tablespoons butter in a large skillet over medium heat, turning frequently, for 2 to 3 minutes (do not brown). Add chicken broth and heat to boiling. Reduce heat and simmer covered for 15 minutes. Remove chicken from skillet and keep warm.

Mix 1 tablespoon flour and 1 tablespoon softened butter in a small bowl until smooth; stir in 1/4 cup pan juices gradually. Stir flour mixture into remaining juices in skillet. Cook over low heat, stirring constantly, until thickened, 2 to 3 minutes. Add cream gradually. Cook, stirring constantly, until smooth. Stir in reserved mushrooms, onions and the snipped chives.

Arrange chicken on a serving platter and spoon part of the sauce over; pass remaining sauce.