4 chicken breast halves
1/4 lb. mushrooms, sliced
1 med. onion, sliced
1/4 c. dry white wine
1/2 tsp. salt
Dash of pepper
1 tsp. instant chicken bouillon

Bone and skin chicken breasts. Place between two sheets of waxed paper and pound thin. Heat a non-stick skillet (or skillet coated with vegetable coating spray) to moderately hot. Saute breasts 2-3 minutes per side or until golden.

Remove chicken and add mushrooms and onions to skillet. Cook until limp. Return chicken to pan with remaining ingredients. Simmer, covered, until chicken is tender, about 10 minutes. 4 servings.