1 1/2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 chicken breasts, split, boned and skinned
2 tbsp. butter, divided
2 (4 oz.) cans mushrooms, thinly sliced
1/4 c. chopped onion
2 tbsp. fresh chopped parsley, divided
2 tbsp. cornstarch
1 c. water
1/2 c. white wine
1 cube chicken bouillon
2 c. hot cooked rice

Combine flour, salt, and pepper in a plastic bag. Add 1 chicken piece at a time; shake to coat. Shake off excess.

Melt 1 tablespoon butter in skillet over medium heat. Brown chicken, remove from skillet. Add 1 tablespoon of butter to skillet; saute mushrooms, onion and 1 tablespoon parsley. Cook until onion is transparent. Remove from heat.

Blend cornstarch and water. Add to mushroom-onion mixture with wine and bouillon cube. Bring to a boil, stirring frequently. When sauce starts to thicken, add chicken. Cover, reduce heat, and simmer 25 minutes or until chicken is tender, stirring occasionally. Add water if needed. Serve with rice. Garnish with remaining parsley.