2 whole chicken breasts, boned, skinned & halved
2 tbsp. minced onion
1/4 lb. mushrooms, quartered
2 tbsp. butter
2/3 c. white Chablis
Salt
Nutmeg
1 tsp. cornstarch
2 tsp. Chablis

Sprinkle breast with salt and nutmeg on both sides. Brown in skillet with butter. Add onion, mushrooms and Chablis. Bring to boil, cover, reduce heat and simmer 15 minutes. Remove chicken to a warm platter. Bring pan juices to a boil and cook, stirring juices until liquid is slightly reduced. Stir in a mixture of cornstarch and Chablis. Cook, stirring mixture until thickened. Spoon sauce over chicken and serve. 4 servings.