Title: Baked breast of chicken in wine
 Categories: Poultry
      Yield: 4 Servings
 
      4    Chicken breasts; boneless
           -and skinless
           Salt; pepper, paprika
    1/4 c  Butter*
      2 tb Butter for sauce
      1    Jar mushrooms (optional)
      2 tb Flour
    1/2 c  Chicken bouillon
    1/2 c  White wine
    1/2 tb Chopped parsley
 
  Preheat oven to 400x F. Season chicken breasts with salt, pepper and paprika. Arrange in
  butter baking pan and dot with 1/4 c. butterx.  Bake
       15    minutes, uncovered.
  
  Meanwhile, melt 2 T. butter in a saucepan and add flour; cook for a
  minute or two.  Stir in bouillon (made from cubes, or use canned for
  less salt) and wine. Cook and stir until thickened and smooth. Add
  parsley. Add mushrooms, if desired. Pour sauce over chicken; cover
  pan tightly. Bake 10-15 minutes longer, until chicken is done.
  
  Makes 4 servings, and goes well with wild rice or a rice pilaf.
  Looks and tastes like more trouble than it is!
  
  *I use about half that amount and it works just as well.