1 med. onion, sliced (I use onion powder)
1/4 c. butter
2 boneless chicken breasts, skinned and thinly sliced
Salt and pepper to taste
1 med. green pepper, thin strips
1/3 c. white wine
1 jar (4 1/2 oz.) sliced mushrooms, drained (optional)
2 tbsp. cornstarch
2/3 c. chicken broth

Combine onion and butter in 8 inch square dish. Cook at high 4 to 5 minutes or until onion is tender; add chicken. Cook at high 3 to 4 minutes; stir once. Season with salt and pepper; add green pepper and wine. Cover, cook at high 3 to 4 minutes. Add mushrooms. Blend cornstarch with broth; stir until smooth. stir into dish. Cook at high 4 to 5 minutes or until sauce is thickened; stir twice.