2 whole chicken breasts, split in half
1/2 tsp. salt
Pepper to taste
2 tbsp. butter
1 c. dry white wine
1 lb. mushrooms, sliced
3/4 c. green onion, cut in 1/2 inch pieces

Sprinkle chicken with salt and pepper.

Melt butter in large skillet over medium heat. Add chicken and cook, turning once, about 6 minutes until browned on both sides.

Add wine, bring to a boil, reduce heat, cover and simmer for 30 minutes.

Add mushrooms and onions. cover and cook for 10 minutes more until chicken is tender. Remove chicken, keep warm.

Bring sauce (with mushrooms and onion) to a boil over medium-high heat. Boil about 8 minutes or until liquid is reduced by half. Pour over chicken or serve from a sauce boat. Serves 4.