2 tbsp. all-purpose flour
2 tbsp. butter
1/4 c. chopped onions
1/4 c. minced parsley
2 chicken breasts, skinned, boned, and split (about 1 lb.)
1 c. chicken broth or 1 c. water with bouillon
1/2 tsp. black pepper
2 c. sliced mushrooms
1 c. white wine

Cut chicken in pieces. Combine flour and pepper. Coat chicken breasts with flour mixture. Shake off excess flour. Brown chicken in butter. Remove from skillet. Add mushrooms and onions to skillet. Saute until tender. Stir in reserved flour. Blend in wine and chicken broth. Bring to a boil. Return chicken to skillet. Add parsley. Cover; reduce heat and simmer for 25 minutes. If sauce is too thin, add thickening. Serve over rice or use rice as a side dish.