1 lb. boneless chicken breasts
1 tbsp. butter
1 sm. onion, chopped
8 oz. mushrooms (fresh or canned)
1/2 c. white wine
Worcestershire sauce
1 tbsp. tarragon

Saute onion in butter until clear over medium heat; add mushrooms and chicken. Saute until chicken is tender; add Worcestershire sauce; garnish with tarragon.