2 whole chicken breasts
Salt and pepper
3 tbsp. butter
1 sm. onion, chopped
1 c. mushrooms, sliced
1 c. sour cream
1 can cream of chicken soup
1/2 c. white wine or cooking sherry

Season breasts with salt and pepper. Melt butter in a skillet. Brown chicken on both sides. Arrange chicken, onion and mushrooms in a 8x8 baking dish.

Combine soup, sour cream and wine in separate bowl. Pour over chicken. Bake at 400 degrees for 40 to 50 minutes. Serve over rice. Serves 2-4.