2 boneless, skinless chicken breasts, cut in half
1 can chicken broth
1 c. white wine
3 capfuls lemon juice
2 lg. onions, sliced
1 pkg. fresh mushrooms, sliced

Coat chicken with flour, pepper, parsley and paprika. Pan fry with oil until golden brown.

In large pan, mix chicken broth, white wine and lemon juice, and bring to a boil. Add cooked chicken, sauteed onion slices and mushrooms. Fluids should cover chicken.

Boil softly, covered, for 1/2 hour.