Chicken in Lemon-Dill Butter

In our early years of marriage we had a garden in which I grew dill. Not that I used it for canning, but I often brought it in the house in a vase with flowers (it has a nice fragrance). When I made this recipe I normally used dill seeds, since they were more plentiful than dill weed.

1 cube butter
3 T. lemon juice
¼ tsp. salt
1 clove garlic, minced
dash of pepper
½ tsp. paprika
1 4 oz. jar mushrooms, drained
1 T. dill weed
6-7 chicken breast, cut in half
1 green onion, sliced
cooked rice or noodles

Melt butter in a skillet. Add all ingredients except chicken and rice or noodles; bring to a boil. Add chicken, heat to nearly boiling, cover, and lower heat. Simmer 45 minutes or longer, until chicken is tender. Serve with noodles or rice. Serves 4-6.