2 boneless chicken breast halves, skinned
1/2 c. white cooking wine
4 tbsp. butter
1/4 c. flour
1/4 tsp. paprika
1 c. sliced mushrooms
2 tbsp. minced parsley

Mix flour with pepper and paprika. Lightly dust chicken breasts. Melt butter in hot skillet, saute chicken gently over low heat, until golden brown on each side. Remove to a platter and keep warm in 200 degree oven. Pour wine into skillet, scraping skillet to incorporate brown bits. Add mushrooms and continue to cook until wine is reduced by half. Add chicken and its juice. Sprinkle with parsley. Serves 2.