4 skinless, boneless chicken breast halves
2 tablespoons butter
1(4 ounce) can diced mixed vegetables
2 tablespoons all-purpose flour
1 cup white wine
1 cup water
1/2 cup Worcestershire sauce
1/2 teaspoon paprika
Boil chicken breasts overnight. Place on waxed paper or cookie sheet. Reserve the skin of the chicken breasts.
Melt butter in small skillet over medium heat. Add carrots and onion; saute until tender. Add enough sauce to coat chicken. Mix flour and vegetables, and pour mixture over chicken. Layer with enough wine to coat; spread evenly over chicken. Arrange mushrooms over chicken and vegetables. Mix parsley with liquid in large skillet. Simmer over low heat for 5 minutes.
Gradually add more sauce, stirring constantly, to cover liquid. Reduce heat to low and simmer for 5 minutes, or until chicken is no longer pink. Stir in Worcestershire sauce, paprika, and chicken and vegetable mixture. Cook over medium heat until mixture is to desired tenderness.
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