6 chicken breast, skinned & boned
1 pt. sour cream
1 can Golden mushroom soup
4 tbsp. white wine
3 tbsp. lemon juice
1/2 c. grated Parmesan cheese
Salt to taste
Pepper to taste
Basil to taste

Bake at 325 degrees. Sprinkle chicken breast with basil, lemon juice, salt and pepper. Set aside.

Stir sour cream and mushroom soup mixture together. Add the wine and stir well.

In a casserole dish, spoon in some of the soup mixture to cover the bottom of the dish. Add chicken breast and cover with remaining mixture. Bake for 1 hour. Sprinkle with Parmesan cheese and continue baking for 30 minutes or until slightly browned. Serve with wild rice and fresh steamed broccoli.