4 med. skinless, boneless chicken breasts
2 c. fresh mushrooms, halved
2 green onions, sliced
1 clove garlic, minced
1-2 tbsp. butter
1/3 c. chicken broth
1/3 c. wine (optional)
2 tbsp. parsley

Rinse chicken, pat dry with paper towels. In a 10 inch skillet cook mushrooms, onions and garlic in 1 tablespoon of butter over medium high heat until tender, but not brown. Remove from skillet. Add chicken to skillet and cook 10-12 minutes or until tender. Remove from skillet. Cover to keep warm.

Carefully add chicken broth and wine to skillet. Cook uncovered 3-4 minutes or until liquid is reduced to 1/4 cup. Return chicken and vegetables to skillet. Cover and cook 1 minute to heat through. Transfer chicken to serving platter. Spoon vegetables and broth mixture over chicken. Serve over hot rice.