2 chicken breasts, halved (and boned, if desired)
2 tbsp. seasoned flour
1/3 c. butter
1 (6 oz.) can mushrooms
1 chicken bouillon cube
1/2 c. dry white wine
2 tbsp. cornstarch
1/2 c. dairy sour cream

Dust chicken with seasoned flour. Brown in butter in heavy skillet.

Meanwhile pour mushrooms with broth into saucepan. Add bouillon cube and heat. Blend wine and cornstarch together. Add to mushrooms and cook, stirring constantly, until thickened.

Allow sour cream to come to room temperature. Place in a bowl and stir until smooth; add to sauce.