1 lb. chicken breasts, boneless
4 tbsp. butter
1 sm. onion, chopped
2 oz. sliced mushrooms
1/2 c. white wine
2 tsp. chopped parsley
2 c. chicken broth
1 tsp. paprika
Salt and pepper to taste

Coat chicken with flour mixed with paprika. Saute quickly in butter and transfer to hot platter to keep warm. Add onions to pan and cook for about 2 minutes. Add mushrooms and cook, stirring, for about 3 minutes longer. Add 1 cup chicken broth and half of the wine - cook until reduced by half. Add parsley and remaining wine. Bring to a boil, swirl in remaining tablespoon of butter and pour sauce all over chicken.