6 oz. boneless, skinless chicken breast
Seasoned flour
Oil
butter roux
Milk, chicken base
Chablis wine
Broccoli spears
Mushroom caps
Bread crumbs
Paprika
Melted butter

Dredge chicken in seasoned flour and brown in hot oil. Thicken hot milk and roux until smooth; add chicken base and chablis to taste. Arrange 2 broccoli spears and 4 mushroom caps with each chicken breast in individual casserole dish. Cover with chablis cream sauce. Mix bread crumbs and paprika and spread over each serving. Dot with melted butter. Bake at 350 degrees until golden brown and bubbling.