4 skinless, boneless chicken filets
1/2 tsp. paprika
1 c. flour
1 stick butter
1 c. white cooking wine
1 pkg. mushrooms
1 tsp. salt
1 tsp. pepper

Melt stick of butter on low heat in pan. Mix flour, paprika, salt and pepper. Dredge each chicken fillet in flour and completely cover.

Heat chicken 15 minutes each side in pan for a total of 30 minutes cooking. Remove chicken to dish and keep warm in a preheated oven on low temperature.

After washing and cutting mushrooms, cook mushrooms in wine on high heat in pan until liquid reduces down; continue stirring. Pour over warm chicken. Serves 4.