Chicken Divan

2 breasts halved
6 T butter
16 spears asparagus
3 green onions
2 T flour
1/2 t. salt & 1/4 t. pepper
1 cup whipping cream
1/4 cup white cooking wine
2 T Parmesan cheese

In a skillet with 3 T butter, brown chicken until juices run clear. Steam asparagus. heat oven to 350*, melt remaining butter in a saucepan. Add chopped onions & saute. Blend in flour, salt and pepper. Stir in cream, whipping until smooth, add wine and bring to a boil. Add 2 T Parmesan cheese. Lay chicken in dish, arrange asparagus on top of each chicken breast half. Pour sauce over and cook for 15 minutes.