4 chicken breasts (8 pieces)
1/4 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1/4 c. butter, melted
1 c. cream of chicken soup
1 small can mushrooms
1/2 c. white wine

Combine flour, salt, pepper and paprika. Dip the chicken breasts in mixture. Melt butter on baking dish large enough to hold the chicken. Place chicken in butter with meaty side down.

Bake, uncovered, for 40 minutes at 375°F. In saucepan, mix soup and mushrooms and heat. Remove from heat. Add wine. Flip the chicken breasts over. Pour on the sauce.

Bake 20 minutes longer, uncovered. Serve chicken with sauce.