3 whole chicken breast, split
2 tbsp. butter
1 tbsp. oil
1/2 lb. mushrooms, sliced
1/4 c. thinly sliced green onions
1 tsp. salt
1/4 tsp. white pepper
1/2 c. dry white wine
Cooked rice or noodles

Brown chicken in butter and oil in large skillet until golden. Remove and set aside.

Saute mushrooms and onions in drippings for 2 minutes. Add chicken skin-side up and sprinkle with salt and pepper. Add wine, cover and simmer 20 minutes or until chicken is tender. Serve at once over rice or noodles. May be stored in refrigerator or frozen.

SOUR CREAM SAUCE:

After cooking chicken, remove cover from skillet, increase heat and cook sauce down to about half. Remove chicken and mushrooms to warm platter. Reduce heat, stir 1/2 cup sour cream and 2 tablespoons thinly sliced green onion tops into sauce just to heat (do not boil). Spoon over chicken and mushrooms.