4 chicken breasts, halved, boned, skinned and pounded flat
3 tbsp. butter
1/4 c. flour
3/4 c. each milk and chicken broth
1/3 c. white wine
1/4 c. chopped onion
2 tbsp. butter
1 (7 oz.) can crabmeat
1/4 lb. sliced mushrooms
1/2 c. crushed saltine crackers (10)
2 tbsp. snipped fresh parsley
1/2 tsp. each salt and paprika
Dash of pepper
1 c. Baby Swiss cheese, grated

In saucepan, melt 3 tablespoons butter. Using wire whisk, blend in flour, add milk, broth and wine, stirring constantly. Cook and stir until thick and smooth. Remove from heat. In separate skillet saute onion and mushrooms in 2 tablespoons butter, until tender. Stir in crabmeat, cracker crumbs, parsley, salt and pepper, 2 tablespoons of sauce.

Top each breast with 1/4 cup crab mixture. Roll up and place seam side down in 9 x 13 inch greased baking dish. Pour remaining sauce over all. Cover and bake at 350 degrees for 50 minutes. Uncover, sprinkle with cheese and paprika. Bake 10 minutes more until cheese melts. Serve with rice. Serves 6 to 8.