Chicken with Wine

• 1-1/2 Tbsp flour
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 large chicken breasts, split, boned and skinned
• 4 Tbsp margarine
• 1/2 lb mushrooms, thinly sliced
• 1/4 cup chopped onion
• 1/4 cup chopped parsley
• 1 cup white wine
• Hot cooked rice

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

Yield: 4 servings