4-6 chicken breasts
2 tsp. salt (may be reduced)
1/4 c. butter
1 tsp. dried savory, crumbled
1 c. sliced fresh mushrooms
1 c. (1/2 pt.) sour cream
1/3 c. flour
1 tsp. paprika
4-6 slices cooked ham
Celery leaves
1/2 c. sauterne (or other dry white wine)

Wipe off chicken breasts with damp towel. Combine flour, salt and paprika in a paper bag; shake chicken breasts in bag, then brown lightly in butter in a large skillet. Place ham slices in a large casserole with a little savory and celery leaves; cover with browned chicken, add mushrooms. Pour wine into the skillet the chicken was browned in, scraping pan well. Add remaining flour to sour cream (this keeps it from curdling), then blend with wine and chicken drippings in skillet; pour mixture over chicken. Cover casserole and bake at 350 degrees 1 hour. Serves 6.