3 to 4 boned chicken breasts
1/4 c. chopped onion
1/4 to 1/2 c. dry white wine
1 tbsp. tarragon
1 tbsp. butter
1/2 tsp. paprika
1/2 pt. sour cream

Forty-five minutes before serving or early in the day, melt butter in heavy skillet. Saute onion and paprika until onion is translucent. Brown the chicken breasts. Add wine and simmer 3 to 4 minutes until chicken is almost firm. (Can stop now and continue before serving.) Arrange chicken, onions and sauce in ceramic casserole. Spread sour cream on top of chicken. Sprinkle with tarragon. Bake at 375 degrees for 15 minutes. Do not over cook. Serves 2 to 4. Takes 1 1/4 hours.