FOR 4 SERVINGS YOU WILL NEED:

4 chicken breast fillets (about 1 1/4 lbs.)
6 tbsp. all-purpose flour
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
4 tbsp. butter
3/4 c. white wine (you may substitute water)
1 tsp. chicken bouillon
1/4 tsp. poultry seasoning
1 bay leaf
1 3/4 c. sliced mushrooms
1/2 c. diced onions
3/4 c. diced celery
1/2 c. grated carrots
1/2 c. sour cream
Green pepper, diced, for garnish
Chopped parsley, for garnish

1. Rinse chicken, if needed. Pat dry.

2. Mix togehter flour, salt, pepper and paprika. Dredge chicken breasts in this mixture.

3. Melt 2 tablespoons butter in a large frying pan until bubbly. Brown chicken breasts on both sides in pan. Set aside.

4. Melt remaining butter in pan. Stir in remaining flour mixture until smooth. Add wine or water. Stir until smooth.

5. Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.

6. Add chicken breasts. Cover and simmer for 20 to 25 minutes or until chicken is cooked to your liking.

7. Remove chicken to plate.

8. Stir sour cream into pan. Cook just until heated through. Pour sauce over chicken and serve. Sprinkle with parsley and/or green pepper.