1-2 tbsp. butter
2 whole chicken breasts, split
2 green onions, chopped
Salt
Freshly ground pepper
1/4 lb. sliced or sm. whole mushrooms, washed and trimmed
1/2 c. white wine

Melt the butter in a skillet and brown the skin side of the chicken. Turn the chicken over, add the onions and saute for 5 to 10 minutes or until the chicken is golden and the onions are tender. Season to taste with salt and pepper.

Add mushrooms to pan, pour in wine, scraping any bits that are stuck on the bottom of the skillet. Cover the pot and cook over low heat for 20 minutes or until the chicken is tender.

Remove the chicken, onions, and mushrooms to a warm platter. Cook the pan juices over high heat, stirring, for a few minutes. Pour them over the chicken and serve it at once.