1 oz. jar dried beef
4 whole chicken breasts, deboned and skinned
1/3 c. flour
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. marjoram
1/4 tsp. thyme
1 c. white wine
1 (6 oz.) can button mushrooms
2 tbsp. butter
1/4 c. chopped parsley

Line greased 8x12x2 inch glass dish with dried beef. Pound chicken breasts gently with smooth side of wooden mallet. Combine flour and spices on waxed paper; coat chicken breasts with mixture. Shape each breast into neat serving. Place over dried beef in baking dish.

Pour wine over chicken; top with undrained mushrooms. Top with butter, cut into small slivers. Sprinkle with parsley and cover baking dish with heavy-duty aluminum foil. Bake at 250 degrees for 2 hours and 50 minutes. Remove foil and increase temperature to 375 degrees. Bake 15 minutes longer or until chicken is brown.