2 tablespoons butter
6 skinless, boneless chicken breast halves - cut into bite-size pieces
1 lemon, juiced
2 teaspoons dried basil
1 black pepper
1 pound fresh mushrooms, sliced
3 tablespoons beef bouillon granules
1 teaspoon salt
2 teaspoons dried thyme
3 tablespoons prepared horseradish
Melt butter in skillet/griddle over medium heat. Place chicken in skillet, and add lemon juice and salt and pepper. Cook until juices run clear, then add flour. Stir mixture into skillet, cream heat and cook until mixture thickens. Reduce heat to low, add bouillon granules, salt and thyme. Simmer for 5 minutes.