1 chicken, cut up or boned chicken breasts
1/4 c. flour
1/2 tsp. paprika
Salt and pepper to taste
1/4 c. shortening
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1/4 tsp. each thyme, savory and Accent
1 bay leaf
2 chicken bouillon cubes
1 c. boiling water
1/2 to 1 c. red wine
1 can button mushrooms (4 oz.)
2 tbsp. chopped parsley

Dust chicken with seasoned flour. Brown in hot fat. Remove chicken from pan. Add onion, celery, garlic and herbs. Saute a few minutes. Add any remaining flour to drippings and blend. Mix boiling water and chicken cubes and wine and add to skillet. Cook and stir until slightly thickened. Return chicken to skillet. Cover and simmer for 30 minutes. Add mushrooms and parsley. Cover and cook 30 minutes longer.

Alternate method: Arrange in covered casserole and bake at 350 degrees for 30 minutes. Note: Chicken may be prepared as casserole, refrigerated until ready to heat and serve. Add more wine if needed.