6 Medium chicken breasts
1/2 cup Dry white wine
1 Can cream of mushroom soup, (10-1/2 ounces)
3 ounces Mushrooms, slice (1/2 cup)
1 Paprika
1 cup Sour cream
Hot cooked rice
Serving Size : 6
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.