2 tbsp. all-purpose flour
1/8 tsp. ground black pepper
2 chicken breasts, skinned, boned & split (about 1 lb. boneless)
2 tbsp. Fleischmann's regular or sweet unsalted butter
2 c. thinly sliced fresh mushrooms
1/4 c. chopped onion
1 c. white wine
1/4 c. minced parsley
2 c. hot cooked rice (prepared without added salt)

Combine flour and pepper; coat chicken breasts 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 onion to skillet; saute until tender and golden. Stir in reserved flour; blend in wine. Bring to a 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; garnish with remaining parsley. Makes 4 servings.