6 chicken breasts, boned and halved
2 tsp. paprika
1/2 tsp. pepper
1/4 c. butter
1/2 lb. sliced mushrooms
1 env. cream of mushroom soup mix
1/2 c. white wine
1 c. heavy cream
1/4 c. chopped parsley
Cooked egg noodles

Preheat oven to 300 degrees. Sprinkle chicken with paprika and pepper. In large skillet, melt butter over medium heat. Add chicken and cook, turning 5-7 minutes until browned. Place in 13 x 9 inch baking dish. Add mushrooms to skillet. Cook, stirring often, 2-3 minutes.

In small saucepan, combine soup mix and wine. Cook over low heat about 2 minutes until slightly thickened. Stir in heavy cream and sauteed mushrooms. Cook 1 minute or until heated through, do not boil. Pour soup mixture over chicken. Bake 35-40 minutes or until tender. Sprinkle with parsley. Serve over noodles.