Preparation :

Combine flour, salt and pepper. Coat chicken, shake off and reserve excess flour. Melt two tablespoons butter in skillet. Brown chicken and remove. Add butter, mushrooms, onions and two tablespoons chopped parsley. Saute until onion is transparent. Remove from heat, stir in reserved flour, blend in wine, bringing to a boil, stirring frequently. Add chicken, cover, reduce heat and simmer 25 minutes or until chicken is tender. Serve over rice.

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