Crab Stuffed Chicken - cooking recipe

Ingredients

4 large chicken breasts, halved, skinned and boned
1/4 c. butter or margarine
1/4 c. all-purpose flour
3/4 c. milk
3/4 c. chicken broth
1/3 c. dry white wine
1/4 c. chopped onion
1 (7 1/2 oz.) can crab meat, drained and flaked
1 (3 oz.) can chopped mushrooms, drained
1/2 c. coarsely crumbled saltine crackers
2 Tbsp. snipped parsley
1 c. shredded Swiss cheese

Preparation

Place each chicken piece between 2 pieces of waxed paper and pound lightly to 1/8-inch thick.
In saucepan, melt 3 tablespoons of the butter; blend in the flour.
Add milk, broth and wine all at once.
Cook and stir until bubbly.
Set aside.