2 whole chicken breasts (1 1/2 lbs), boneless
2 tbsp. butter
4 oz. sliced mushrooms
1/4 c. chopped green onion
3 tbsp. dry white wine or vermouth OR 1 tbsp. lemon juice
1/2 c. whipping cream
1 c. seedless green grapes OR well-drained canned grapes (optional)
1/2 tsp. salt
1/8 tsp. white pepper

Heat 1 tablespoon of the butter in 10 inch skillet. Add mushrooms and saute over medium high heat for 2 minutes. Turn mushrooms onto heated platter. Add remaining butter to pan. Place chicken into pan. Saute over medium heat about 10 to 15 minutes until chicken is cooked through, turning two or three times. Add onion and wine after 5 minutes of cooking. Arrange chicken over mushrooms. Drain mushroom juice into skillet.

Heat pan juices to boiling. Add cream, boil 2 to 3 minutes until cream thickens.

Add grapes to pan, heat through, stir in salt and pepper. Pour sauce and grapes over chicken, serve immediately.

(If chicken has cooled off, return to pan for a few minutes to reheat).