2. In large frypan, place butter over high heat. Add chicken and cook 2 minutes on each side; remove chicken and keep warm.

3. In same frypan, add onion, stirring, and cook over low heat about 2 minutes or until transparent. Add lemonade concentrate, half of the mint, nutmeg, allspice and onion soup mix dissolved in white wine; cook 8 minutes.

4. Cut chicken into cubes and add to sauce in frypan; cook about 5 minutes more. Pour onto large serving plate, garnish with lemon slices and sprinkle with remaining mint. Serve with rice