2 tbsp. butter
2 whole chicken breasts, skinned, boned, and halved
2 green onions, sliced
1 tbsp. flour
1/2 c. light cream
1/4 c. canned chicken broth
1 tsp. drained green peppercorns
1/4 tsp. salt
1/4 c. dry white wine

In a skillet, melt the butter over medium heat. Saute the chicken breast halves for 5 minutes on each side. Remove to a platter. Saute the onions until they are soft. Stir in the flour, then quickly stir in the cream, chicken broth, peppercorns, and salt. Cook and stir until sauce.