Trim and thinly slice mushrooms and scallions separating whites from greens.

Brown and cook chicken through in a frypan with oil. Salt and pepper to taste. Set aside chicken, the pan will be used in the next step.

Using the same pan as the chicken add oil then cook mushrooms and scallion whites until soft. Stir I. Chicken stock concentrate and 1/4 cup water and bring to boil. Cook 1-2 minutes to thicken then add sour cream and butter.

Stir chicken into sauce then serve with Monterey Jack cheese and green scallions. Great with mashed potatoes.