1 1/2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 lg. chicken breasts, split, boned and skinned (or use chicken cutlets)
4 tbsp. Fleischmann's butter
1/2 lb. mushrooms, thinly sliced (may use canned ones)
1/4 c. chopped onions
1/4 c. chopped parsley
1 c. white wine
2 c. hot rice

Combine flour, salt and pepper. Coat chicken and shake off and reserve excess flour. Melt 2 tablespoons butter, brown chicken and remove. Add remaining butter, mushrooms, onions and 2 tablespoons chopped parsley. Saute until onion is transparent. Remove from heat.

Stir in reserved flour. Blend in wine. Bring to boil, stirring frequently. Add chicken. Cover, reduce heat and simmer 25 minutes or until tender. Serve over rice. Garnish with remaining parsley.