2 whole large chicken breasts
2 tbsp. butter
1 c. sliced fresh mushrooms
2 tbsp. sliced green onion
1/3 c. chicken broth
1 tbsp. all purpose flour
1 c. seedless grapes, halved
1/4 c. dry white wine
Hot cooked rice

Skin, halve lengthwise, and bone chicken breasts. Cut chicken into 1 inch pieces; set aside. In wok melt butter over medium high heat. Stir fry mushrooms and onion in butter about 2 minutes or until soft. Add chicken pieces and stir fry about 5 minutes or until chicken is done. Blend chicken broth and flour; add to chicken mixture. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. Stir in grapes and wine; heat through. serve at once over rice. Makes 4-5 servings.