6 chicken breasts, pounded flat
1 lb. fresh mushrooms
1 lg. yellow onion, sliced
1 cube butter
2 c. chicken broth
3/4 c. white wine
Salt and pepper and flour to dredge chicken breasts

Using deep fry pan, saute onions and mushrooms in half of the butter for 10 minutes. Remove from pan. Dredge chicken in flour mix, put rest of butter in pan. Sear chicken only until flour has some brown spots, less than 5 minutes, turning once included. Add onion and mushrooms, chicken broth, wine, salt and pepper to taste. Cook 20 minutes at medium. Simmer. Serve with rice or buttered noodles.