4 chicken breast or boneless chicken breast
1/3 c. all purpose flour
1/4 c. butter
1/2 c. white wine
1 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. dill weed

Remove skin and bones from chicken (pounded) dredge chicken breast in flour. In large skillet melt butter, add chicken and brown on each side. Mix wine, lemon juices, salt, and dill weed. Pour over chicken. Cover simmer until done, about 20 minutes. Serve over rice or noodles. Garnish with green onions.