1 Tablespoon butter
1 small onion, diced
2 garlic cloves, minced
1 cup white wine
Boneless skinless chicken breasts (Number depends on need)
Melt the butter over medium heat in a large sauté pan. Sauté the onion and garlic in the butter, then add the white wine and chicken. Add enough water to cover the chicken breasts by 1 inch. Bring to a boil. Cover and reduce the heat to a bare simmer. Cook 8 to 10 minutes, or until chicken is cooked through.