6 boneless, skinless chicken breasts
2 tbsp. olive oil
1/2 c. white wine
1 tbsp. lemon juice
1/4 tsp. J.D.'s Magic
1/4 tsp. fresh dill weed, chopped
1/2 lemon, thinly sliced
2 tbsp. green onions, sliced

In a large skillet, heat olive oil over medium heat and cook chicken breasts until light brown, approximately 10 minutes, turning once. Mix wine, lemon juice, J.D.'s Magic and dill weed and pour over chicken. Place lemon slices on chicken. Heat to boiling then reduce heat. Cover and simmer on low for 10 to 15 minutes or until chicken is tender. Remove chicken with a slotted spoon to a serving platter and keep warm. Heat wine mixture to boiling and cook for 3 minutes or until reduced to about half. Pour sauce over chicken and sprinkle with the green onions.