3 sm. chicken breasts, boned, skinned and cut into halves
1/4 c. butter
1/2 c. dry white wine
1 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. dried dill weed
1/2 lemon, thinly sliced
2 tbsp. sliced green onions

Cook chicken in butter in 10 inch skillet, turning once, until light brown, about 5 minutes on each side. Mix wine, lemon juice, salt and dill weed; pour over chicken. Place lemon slices on chicken. Heat to boiling; reduce heat. Cover and simmer until chicken is done, 10 to 15 minutes. Remove chicken; keep warm.

Heat wine mixture to boiling; cook until reduced to about 1/2, about 3 minutes. Pour over chicken; sprinkle with onions. Makes 6 servings; 220 calories per serving.