1 1/2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 lg. chicken breasts
4 tbsp. butter
1/2 lb. mushrooms (thinly sliced)
1/4 c. chopped onions
1/4 c. chopped parsley
1 c. white wine
2 c. hot cooked rice

Combine flour, salt and pepper. Coat chicken with mixture. Shake off excess flour. Melt 2 tablespoon butter in large skillet over medium heat. Brown chicken, remove from skillet. Add remaining butter, mushrooms, onion and 2 tablespoons chopped 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.

Serve over rice. Garnish with remaining parsley.