8 boneless chicken breasts
3 tbsp. butter
1/4 c. flour
3/4 c. milk
3/4 c. chicken broth
1/3 c. dry white wine
1/4 c. chopped onion
1 tbsp. butter
8 oz. crab meat, flaked
1 (3 oz.) can chopped mushrooms, drained
1/2 c. crumbled saltine crackers (10)
2 tbsp. parsley
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. paprika
1 c. (4 oz.) Swiss cheese

Place breast between wax paper and pound with mallet to 1/8" thick; set aside. In saucepan, melt 3 tablespoons butter, blend in flour. Add milk, chicken broth and wine all at once. Cook and stir until thickens and bubbles; set aside. In skillet, cook onion in 1 tablespoon butter until brown. Stir in crab meat, mushrooms, crumb crackers, parsley, salt and pepper. Stir in 2 tablespoons of sauce; mix well. Top each chicken breast with 1/4 cup crab mixture. Fold sides in, roll up. Place seam side down in 1 12" x 7 1/2" x 2" baking pan. Pour remaining sauce over all breasts. Bake, covered at 350 degrees for 1 hour. Uncover and sprinkle cheese and paprika over chicken. Bake 2 minutes longer. Serves 8.