6 ea Medium chicken breasts
1/2 c Dry white wine
10 1/2 oz Can cream of mushroom soup
3 oz Mushrooms; slice (1/2 cup)
1 ea Paprika
1 c Sour cream
1 x Hot cooked rice
Place chicken breasts, skin side up, in 12 x 7 1/2 x 2 inch baking
dish; sprinkle with salt. Blend wine into mushroom soup; add
mushrooms and pour over chicken.
Bake at 350 for 1 to 1 1/4 hours. Remove chicken to platter;
sprinkle with paprika. Pour sauce into saucepan; blend in sour cream
and heat gently till hot. Do not boil or sauce may separate. Serve
sauce over chicken and hot cooked rice.
