1/4 cup (1/2 stick) butter or margarine
6 skinless boneless chicken breast halves
1/2 cup dry white wine or 1/2 cup chicken broth
1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill weed
1 tablespoon lemon juice
1/4 teaspoon salt
1 medium green onion, sliced

Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter for 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 to 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. Sprinkle with onion.

Yield: 6 servings.

Per Serving: 212 Calories; 9g Fat (42.1% calories from fat); 27g Protein; 1g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 256mg Sodium

Exchanges: 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat