4-6 chicken breasts
1/4 c. butter
1 onion sliced, keep onions in circles
1/2 tsp. salt
1 chicken bouillon - 1 c. hot water
1 jar or can whole mushrooms
1 jar or can good sized tiny white onions
3/4 c. dry white wine
1 tbsp. parsley
1 clove garlic
1/4 tsp. pepper

Melt butter and brown chicken in butter. Take out chicken and place in casserole. Fry onion and garlic until tender, then add bouillon cube and cup hot water, mushrooms, parsley, and seasonings and onions, adding in the wine last and simmer 10 minutes.

Pour over chicken in casserole; cover with tin foil and bake 1 hour at 325 degrees. Cool and put in refrigerator overnight. When ready, remove from refrigerator, uncover, and place in oven at 300 degrees for 45 minutes and serve. When serving, pour juice over chicken with wine flavor.