6 small boneless skinless chicken breast halves (about 1 1/2 pounds)
1/4 cup margarine
1/2 cup dry white wine or chicken broth
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon dried dill weed
1/2 lemon, thinly sliced
2 green onions (white tops), sliced
1. Cook chicken breast halves in margarine in 10-inch skillet about 5 minutes on each side, turning once, until light brown.
2. Mix wine, lemon juice, salt and dill weed; pour over chicken. Place lemon slices on chicken.
3. Heat to boiling; reduce heat. Cover and simmer 10-15 minutes or until chicken is done. Remove chicken; keep warm.
4. Heat wine mixture to boiling; cook about 3 minutes or until reduced to about half. Pour over chicken. Sprinkle with onions.
Yields: 6 Servings
