Instructions: In a large skillet saute mushrooms and onions in the margarine until tender. Add the chicken and cover. Cook over medium heat for 15 minutes. In a bowl, blend flour and wine; stir in cream, salt, and pepper. Remove chicken from pan and stir cream mixture into the vegetables. Put chicken back into pan. Cover and cook over low heat 5 to 7 minutes until sauce is thick and creamy.

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