1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
6 chicken breasts
1/2 c. white wine
Juice of 1 lemon
Salt, pepper & paprika
6 tbsp. butter
Minced parsley

Make a bed of chopped vegetables. Lay chicken breasts on top. Pour wine and lemon juice over the chicken. Shake salt, pepper and paprika over breasts. Dot butter over the top. Place in covered 2 1/2 quart casserole or clay cooker. Bake at 350 degrees for 1 hour. Baste once or twice. Sprinkle with parsley and serve. Delicious served with rice. Spoon lemon-butter sauce over chicken and rice. Yields 4-6 servings.