1 1/2 tbsp. flour
1/2 tsp. pepper
2 lg. chicken breasts, spit, boned & skinned
4 tbsp. butter
1/2 lb. mushrooms, sliced
1/4 c. onion
1/4 c. parsley
1 c. white wine
2 c. cooked rice

Combine flour, salt and pepper; coat chicken; shake off excess and reserve for later.

Melt 2 tablespoons butter in large skillet over medium heat. Brown chicken, remove from skillet. Add remaining butter, mushrooms, onion and 2 tablespoons parsley; saute until onion is transparent. Remove from heat. Stir in reserved flour.

Blend in wine. Bring to a boil, stirring frequently. Add chicken. Cover; reduce heat and simmer 25 minutes or until chicken is tender. Garnish with remaining parsley. Serve over rice.