6 med. chicken breasts (skinless & boneless)
1/2 c. dry white wine
1 (10 1/2 oz.) can condensed cream of chicken soup
Paprika
1 c. dairy sour cream
Hot cooked rice

Place chicken breasts in 12 x 7 1/2 x 2 inch baking dish; sprinkle with salt. Blend wine into soup and pour over chicken. Bake at 350 degrees for 1-1 1/4 hours. Remove chicken to platter; sprinkle with paprika. Pour sauce into saucepan; blend in sour cream and heat gently until hot. Serve sauce over chicken and hot cooked rice. Serves 6.