6 chicken breast halves
1 (10 1/2 oz.) can cream of mushroom soup
1 (8 oz.) carton sour cream
1 (3 to 4 oz.) can undrained mushrooms
4 tbsp. dry white wine (sherry, vermouth)
1/2 c. fine dry bread crumbs

Remove skin and bones from breasts. Sprinkle with salt and pepper; arrange single layer in buttered shallow baking dish. Combine soup, sour cream, mushrooms and wine; pour over chicken. Sprinkle with bread crumbs, paprika and grated Parmesan cheese (optional). Bake, uncovered, in 375 degree oven until tender (45 to 60 minutes). Serves 4 to 6.

Can be prepared ahead; refrigerate and cook later. From Byerly's recipe.