2 whole chicken breasts (1 1/2 lb.)
2 tbsp. butter
4 oz. sliced mushrooms
1/4 c. chopped green onion
3 tbsp. dry white wine or 1 tbsp. lemon juice
1/2 c. whipping cream
1 c. seedless green grapes or well drained canned grapes
1/2 tsp. salt
1/8 tsp. white pepper

Remove skin and bones from chicken breasts. Trim off fat. Heat 1 tablespoon of the butter in a 10 inch skillet. Add mushrooms and saute over medium-high heat for 2 minutes. Turn mushrooms onto heated platter.

Add remaining butter to pan. Place chicken into pan. Saute over medium heat about 10 minutes until chicken is cooked through, turning 2 or 3 times. Add onion and wine after 5 minutes of cooking.

Arrange cooked chicken over mushrooms. Drain mushroom juice into skillet.

Heat pan juices to boiling. Add cream. Boil 2 to 3 minutes or until cream makes a glaze. Add grapes to pan. Heat through. Stir in salt and pepper. Pour sauce and grapes over chicken. Serve immediately. (If chicken has cooled off, return to pan for a few minutes to reheat.)