1/4 c. flour
1/4 tsp. each paprika and pepper
6 boneless chicken breast halves, skinned
3 tbsp. butter
8 oz. fresh mushrooms, sliced (about 2 cups)
1/2 c. water
1/4 c. dry white wine
2 tsp. chicken-flavor instant bouillon or 2 chicken-flavor cubes
2 tsp. chopped parsley
1/4 tsp. thyme leaves

In paper or plastic bag, combine flour, paprika and pepper. Add chicken, a few pieces at a time; shake to coat. In large skillet, brown chicken in butter on both sides; remove from pan. In skillet, add remaining ingredients; simmer for 3 minutes. Add chicken; simmer covered for 20 minutes or until tender. Garnish as desired. Refrigerate leftovers. (Serve with pasta and vegetables.