4 chicken breast halves, skinned
1/2 lemon
1 tsp. sugar
1/4 tsp. coarsely ground black pepper
3 tbsp. butter, divided
1 c. mushrooms, sliced, fresh
1 garlic clove, minced
2 tbsp. flour
1 c. chicken broth
1/3 c. Moselle wine
1 tbsp. chives, dried
1/3 c. heavy cream
1/4 tsp. paprika
1/4 tsp. salt
4 lg. slices French bread, buttered & toasted

Place chicken in single layer on wax paper. Gently squeeze lemon half and rub juice completely over chicken. Mix sugar and pepper; sprinkle on chicken. Fold wax paper over chicken; press chicken lightly, making sure sugar-pepper mixture adheres to chicken.

In fry pan, melt 1 tablespoon butter. Cook chicken, turning until brown. Remove chicken and set aside. In same fry pan, melt 2 tablespoons butter and saute mushrooms and garlic. Add flour; stir until smooth. Add chicken broth, wine and chives; cook stirring until sauce thickens. Return chicken to fry pan and simmer, uncovered, about 45 minutes; turn occasionally. Cook chicken until fork-tender. Stir in cream, paprika and salt; heat 2 minutes more. Place one piece of chicken on each side of toasted bread and spoon sauce over chicken.

Makes 4 servings.