1 - 1 1/2 lbs. boneless chicken breasts
1/2 c. white wine
4 tbsp. butter
1/4 c. flour
1/4 tsp. black pepper
1/4 tsp. paprika
1 c. sliced mushrooms
2 tbsp. minced parsley

Mix flour with pepper and paprika and lightly dust the chicken breasts. Melt butter in hot skillet, saute chicken gently over low heat, until golden on both sides and juices run clear. Remove to a platter and keep warm in 200 degree oven. Add mushrooms and cook until tender.

Pour wine into skillet and cook until wine is reduced by half. Add any juices that might have accumulated around chicken pieces. Pour sauce over chicken breasts and sprinkle with parsley.