4 lg. chicken breasts, skinned & boned
3 tbsp. butter
1/4 c. flour
3/4 c. milk
3/4 c. chicken broth
1/3 c. dry wine (optional)
1/4 c. onion, chopped
1 tbsp. butter
1 (7 1/2 oz.) can crabmeat
1 (4 oz.) can mushrooms, drained
1/2 c. crackers, coarsely crumbled (10)
2 tbsp. parsley
1/2 tsp. salt
Dash pepper
1 c. Swiss cheese, grated
1/2 tsp. paprika

Pound chicken with mallet until 1/8-inch thick. In saucepan, melt the 3 tablespoons butter; blend in flour. Add milk, chicken broth and wine all at once; cook until thickened and bubbly. Set aside. In skillet, cook onion in 1 tablespoon butter until tender, but not brown. Stir in crabmeat, mushrooms, parsley, salt and pepper. Stir in 2 tablespoons of the sauce. Top each chicken breast with about 1/4 of the crabmeat mixture; fold sides in and roll. Place seam side down in a baking dish. Pour remaining sauce over all. Bake at 350 degrees until chicken is tender, about 1 hour. Uncover, sprinkle Swiss cheese and paprika over it and bake 2 minutes longer, until cheese melts. Makes 8 servings.