1 1/2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 lg. chicken breasts, split, boned and skinned
4 tbsp. butter
1/2 lb. mushrooms, thinly sliced
1/4 c. chopped onion
1/4 c. chopped parsley
1 c. white wine
2 c. hot cooked rice

Combine flour, salt and pepper. Coat chicken with mixture, shake off and reserve excess flour. Melt 2 tablespoons butter in large skillet over medium heat. Brown chicken, remove from skillet. Add remaining butter, mushrooms, onions and 2 tablespoons chopped parsley, saute until onion is transparent. Remove from heat. Stir in reserved flour. Blend in wine. Bring to a boil, stirring frequently. Add chicken, cover, reduce heat and simmer 25 minutes or until chicken is tender. Serve over rice.