4 to 6 boneless chicken breasts, pounded
Flour
1/2 Chardonnay or a dry white wine
1/4 c. lemon juice
5 to 6 green onions, chopped
3 cloves garlic, pressed
Butter

Lightly flour chicken and fry in butter until golden brown, about 5 minutes on each side. Place in warm oven. Add 3 tablespoon of butter to pan. Saute onions and garlic in butter, add wine and lemon juice. Simmer on low for 5 minutes. Add chicken to sauce, cover and simmer for 5 to 10 minutes. Serve with rice.