2 whole boneless chicken breasts
2 tbsp. flour
2 tbsp. butter
1 (6 oz.) can sliced broiled-in-butter mushrooms
1 chicken bouillon cube
1/2 c. white wine
2 tbsp. cornstarch
1/2 c. sour cream
Hot cooked rice

Split chicken breasts in half and dust with flour. Melt butter in skillet and add chicken. Cook over moderate heat until golden brown, about 15 minutes on each side. Pour mushrooms, with broth into a saucepan. Add bouillon cube and heat. Blend together; add wine and cornstarch. Cook, stirring constantly, until thickened. Allow sour cream to come to room temperature. Place in bowl, stir until smooth, add to sauce. Remove chicken to plate, serve with rice and mushroom sauce. 4 servings.