2 tbsp. butter
3 or 4 whole chicken breasts or cutlets
2 green onions, chopped or regular
Salt & pepper to taste
1 can (3 oz.) sliced or whole mushrooms
1/2 c. dry vermouth, white wine or chicken broth

Melt butter in large skillet and brown skin side of chicken. Turn, add onions and saute 5 minutes or until chicken is golden and onions tender. Season with salt and pepper. Add mushrooms; pour vermouth over chicken, cover and cook over low heat 20 minutes or until chicken is tender. Remove chicken, onion and mushrooms to warm platter. Cook and stir pan juices over high heat until reduced to about 1/2 cup. Pour over chicken and serve at once. Serves 4 to 6.