2 whole chicken breasts
3 tbsp. flour
Salt and pepper
Rose' wine
1/2 lb. fresh mushrooms, sliced
2 tbsp. chopped parsley

Skin and bone chicken breasts; dredge chicken in flour mixed with salt and pepper. In skillet melt butter. Brown chicken on both sides. Pour in enough wine to cover bottom of pan. Add mushrooms and parsley; simmer, covered, over medium heat 10 to 12 minutes or until chicken is tender. Serves 4.