4 lg. chicken breasts
1 tbsp. rosemary
1/2 c. white wine or broth
8 oz. fresh mushrooms
Chopped green onions
Salt and pepper

Wash and pat dry chicken, remove skin. In a heavy skillet, brown chicken. Add rosemary, wine and onions. Cover tightly and cook over low heat for 30 minutes. Add mushrooms, salt and pepper. Heat 5 more minutes, or until chicken is tender.