2 lbs. chicken breasts
1/2 c. butter
1/2 lb. mushrooms
1/4 c. chopped onion
1/2 c. chopped parsley
Dash pepper
2 tbsp. flour
2 tbsp. butter

Remove skin from breasts. Dry well between towel. Melt butter in skillet. Add chicken; cover, brown 10 minutes over medium heat. Shake skillet to prevent overbrowning.

Turn chicken, add sliced mushrooms; continue cooking, covered, 10 minutes, stirring occasionally.

Remove chicken and mushrooms. Add onion to butter remaining in skillet and saute until lightly brown. Add parsley, flour, pepper, and stir until blended. Serve over rice.