3 chicken breasts, split to make 6 pieces

Pound flat and dip in egg batter and Progresso Italian bread crumbs. Brown quickly in amount of oil.

Place in 13x9 pyrex dish. Prepare medium cream sauce as follows: 4 tbsp. flour 1/2 tsp. salt 1/4 tsp. pepper

Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Slowly add 1 cup chicken stock and 1 cup milk. Bring to boil for 1 minute, lower heat. Cook approximately 8 minutes. Add 1 cup white wine.

Pour over chicken and let stand overnight in refrigerator. (May be made early in day and baked at night.) Bake covered at 350 degrees for approximately 40 minutes. Remove cover, place Swiss cheese, sliced, over each piece of chicken. Add paprika and parsley. Cook uncovered for approximately 20 minutes longer.