4-6 boneless chicken breasts, pounded
1/2 c. chardonnay (or dry white wine)
1/4 c. lemon juice
5-6 green onions, chopped
2 cloves garlic, pressed
Butter
Flour

Lightly flour chicken and fry in butter until golden brown, about 5 minutes on each side. Place in warm oven. Add 3 tablespoons of butter to pan. Saute onions and garlic in butter; add wine and lemon juice. Simmer on low for 5 minutes. Add chicken to sauce. Cover and simmer for 5-10 minutes. Serve with rice.