2 boneless chicken breast halves, skinned
1/2 c. white cooking wine
4 tbsp. sweet butter
1/4 c. flour
1/4 tsp. black pepper
1/4 tsp. paprika
1 c. sliced mushrooms
2 tbsp. minced parsley

Mix flour with pepper and paprika and lightly dust chicken. Melt butter in hot skillet; saute chicken gently over low heat, until golden on both sides and juices run clear. Remove to a platter and keep warm in 200 degree oven.

Pour white cooking wine into skillet, scraping skillet to incorporate brown bits. Add mushrooms and continue to cook until wine is reduced by half. Add any juices that might have accumulated around the chicken pieces. Pour sauce over chicken breasts and sprinkle with parsley.