1 boneless goose breast, cut in half
1/2 cup flour
1/2 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
3-4 tablespoons olive oil
1/2 cup white wine (such as sauterne or chardonnay)
1/2 cup chicken broth or water

Pound breast fillets with a meat mallet to tenderize.  Place flour, seasoned salt, garlic powder, pepper and paprika in a bag.  Shake breasts in bag to coat with flour mixture.  Brown goose slowly in oil in a heavy skillet.  Pour wine and broth over goose.  Cover and simmer until tender.