Champagne Chicken

2 to 3 lb. medium shrimp
4 green scallions, cut in
1-inch pieces
6 Tbsp. lemon juice
1 1/2 tsp. salt
6 Tbsp. butter
6 whole boned chicken breasts,
skinned and cut in half
1 1/2 lb. mushrooms, thinly
sliced
2 2/3 c. water
2/3 c. flour
2 envelopes chicken flavored
bouillon
1 c. half and half
1 1/2 c. champagne

Clean shrimp. Combine shrimp, onions, lemon juice and salt; set aside.

In a skillet melt butter. Brown and cook chicken at medium high heat until tender, about ten minutes. Transfer to a baking dish or heatproof serving dish.

In skillet drippings, cook mushrooms until slightly brown, about five minutes. Remove from pan. Cook shrimp in skillet until pink, about five minutes. Remove from pan.

In a small bowl, combine water, bouillon and flour and stir into drippings in skillet. Gradually add half and half and champagne. Cook until thickened and bubbly. Spoon sauce, mushrooms and shrimp over chicken.

Bake in a 400 degrees oven for about twenty minutes or until chicken is tender.