2 tbsp. all-purpose plain flour
1/8 tsp. black pepper
2 chicken breasts, skinned, boned and split (about 1 lb. boneless)
2 tbsp. reg. or sweet unsalted corn oil butter
2 c. thinly sliced fresh mushrooms
1/4 c. chopped onions
1 c. white wine
1/4 c. minced parsley
2 c. hot cooked rice (prepared without added salt)

Combine flour and pepper. Coat chicken breast with mixture. Shake off and reserve excess flour. Heat butter in a large skillet over medium heat. Brown chicken on both sides, remove from skillet. Add mushrooms and onions to skillet, saute until tender and golden. Stir in reserved flour, blend in wine.

Bring to boil, stirring frequently. Return chicken to skillet with 2 tablespoons parsley. Cover, reduce heat and simmer for 25 minutes or until chicken is tender. Serve over rice.