4 lg. chicken breasts, halved skinned and boned
1/4 c. butter
1/4 c. flour
3/4 c. milk
3/4 c. chicken broth
1/3 c. dry white wine
1/4 c. chopped onion
1 (7 oz.) can crab meat, drained flaked and cartilage removed
1 (3 oz.) can chopped mushrooms, drained
1/2 c. coarsely crumbled saltines
2 tbsp. snipped parsley
1 c. shredded Swiss cheese (4 oz.)

Place each chicken piece, boned side up, between two pieces of waxed paper. Pound lightly with a meat mallet until 1/8 inch thick. In a saucepan, melt 3 tablespoons of the butter, blend in flour. Add milk, broth, and wine all at once, cook and stir until bubbly. Set aside. In skillet, cook onions in remaining butter until tender. Stir in crab, mushrooms, cracker crumbs, parsley, 1/8 teaspoon salt and dash of pepper. Stir in two tablespoons of the sauce. Top each chicken piece with 1/4 cup of the crab mixture. Fold sides in, roll up and place seam side down in a baking dish. Pour the remaining sauce over the chicken. Bake covered in a 350 degree oven for one hour. Uncover, top with cheese and a little paprika. Bake 2 minutes more. Serves 6 to 8.