Sauteed Chicken Breast With Wild Rice Sauce

3 10 oz pk frozen BYERLY'S WIL

1/3 c Butter or margarine

1/3 c Flour

1/2 ts Salt

1/2 ts Paprika

1/4 ts Pepper

4 Chicken breast halves skinle

8 oz Fresh mushrooms, sliced

1/4 c Brandy

Prepare soup according to pkg. directions. Combine flour and seasonings. Coat chicken in flour mixture. Melt margarine in heavy 12" skillet. Saute chicken over medium heat until golden brown on both sides (about 5 min.). Stir in mushrooms, saute until browned (about 4 min.) Remove any visible fat in bottom of skillet. Sprinkle brandy over the cooked chicken. Stir in warm soup. Reduce heat to low. Simmer, covered, until chicken is cooked through (about 10 min.), stirring occasionally to prevent chicken from sticking to skillet. Remove chicken to heated serving platter. Serve with brown rice. Serve sauce in gray boat. **I put the browned chicken breasts in a 9x13 pan and poured the sauce over all and cooked in a 325 degree oven for about 1-1/2 hrs.