1 lb. boneless chicken breasts
2 tbsp. butter
1/2 c. chopped onion
1/2 lb. fresh mushrooms, sliced
1/4 c. white wine or sherry
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. sour cream
Salt and pepper to taste

Melt butter, add onions and saute until tender. Add mushrooms, saute 2 minutes. In a bowl combine wine or sherry, soup, sour cream and salt and pepper, mixing well. Add mushrooms and onions. Place chicken in baking dish; add mixture on top. Bake, covered, 30 minutes in a 350 degree oven. Uncover and bake until chicken is tender about 30 minutes. Serve with steamed rice. 4-6 servings.