6 chicken steaks (from Market Day)
2 tbsp. butter
1/2 c. dry white wine
1 tbsp. lemon juice
1/4 tsp. each salt, lemon pepper & dried dill weed
1/2 of 1 lemon, thinly sliced
2 tbsp. green onions, sliced with tops

Cook chicken in butter for about 10 minutes until light brown. In a measuring cup mix the wine, lemon juice, salt, lemon pepper and dill weed, pour over chickens. Bring to a boil then reduce heat and simmer 10 minutes, covered. Place lemon slices on chicken and cook another 5 minutes. Remove chicken and place on platter or serving dish, keep warm. Turn up heat until juices are boiling in skillet for about 3 minutes until more concentrated. Pour over chicken and sprinkle with onions.

Serve with wild rice or flavored rice and fresh green beans. A healthy, low fat beautiful dinner!