6 med. chicken breasts
1/2 c. dry white wine
1 (10 1/2 oz.) can cream of mushroom soup
1 (3 oz.) can sliced mushrooms, drained
Paprika
1 c. dairy sour cream
Hot cooked rice

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 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. Makes 6 servings. A very elegant dish.