1/4 cup (1/2 stick) butter
1 1/2 lbs of boneless skinless chicken breasts
1/2 cup dry white wine or chicken broth
1/2 tsp dried dill weed
1 tbsp lemon juice
1/4 tsp salt
1 medium green onion, sliced (2 tbsp)
Melt butter in 10 inch skillet over medium high heat.
Cook chicken in butter about 6 minutes, turning once, until light brown.
Mix wine, dill weed, lemon juice and salt; pour over chicken.
Heat to boiling; reduce heat to low.
Cover and simmer 10-15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Remove chicken from skillet; keep warm.
Meanwhile, heat wine mixture to boiling.
Boil about 3 minutes or until reduced to about half.
Pour over chicken and sprinkle chicken with onion.