6 boneless and skinless chicken breasts, patted dry
1 1/2 cups all-purpose flour
1 tbsp. Lawry's seasoned salt
1 tsp. pepper
2 tbsp. basil
olive oil
1 cup white wine
1 cup water
1 chicken bouillon cube
fresh mushrooms, sliced
1 medium onion, sliced thin
paprika

Mix flour, seasoned salt, pepper and basil together. Roll and coat chicken breast thoroughly. Save remaining flour mixture. Lightly brown chicken in olive oil and remove chicken from pan. Take chicken bouillon cube and place in 1 cup very hot water until it dissolves. Stir wine and cup of bouillon into the drippings in the pan, stirring until it is fairly smooth, and bring to a boil (might have to add a little water).

Place chicken in a deep, flat dish. Place mushrooms and onions over chicken. Pour mixture from pan over chicken and bake, covered, at 350°F for 1 hour.