6 tbsp. butter
1/4 c. finely chopped onion
1/2 lb. mushrooms, finely chopped
1 c. Lea & Perrins white wine Worcestershire sauce
1 pkg. split chicken breasts, boneless and skinless

In a skillet, over medium heat, melt 2 tablespoon butter. Add onions, saute until golden. Add mushrooms and 1/2 cup Worcestershire sauce. Saute on high heat until liquid has evaporated and mixture is dry. Place chicken in ovenproof dish. Tuck about 2 tablespoon mushroom mixture under the filet of each chicken breast. Melt remaining butter and add remaining Worcestershire sauce and pour over chicken. Bake in 350 degree oven for 35 minutes or until tender and lightly brown; basting occasionally. Yield: 6 servings.