6 chicken breasts, halved & boned
1 stick butter
1 bunch green onions
2 cans cream of mushroom soup
1/2 lb. fresh mushrooms sliced
1 bottle sauterne

Simmer chicken in 3/4 of the wine. Melt butter and saute onions. Add mushroom soup and mushrooms. If sauce seems too thick, add a little more of the wine. Drain chicken and put in a 13"x9" dish. Pour sauce over and top with bread crumbs. Bake about 30 minutes.