6 whole chicken breasts (4 lb. in all)
4 tbsp. butter
1 lb. sm. white onions
1 c. chopped onion
8 sm. carrots
2 (10 3/4 oz.) cans condensed chicken broth
2 tbsp. paprika
2 tsp. salt
1/3 c. flour
1/2 c. dry white wine
2 c. dairy sour cream

1. Wash chicken breasts well; pat dry with paper towels. Cut each in half; remove skin and discard.

2. Brown chicken pieces, half at a time, in 2 tablespoons hot butter in large, heavy skillet or Dutch oven. Remove as browned.

3. In same skillet, saute whole and chopped onions in remaining 2 tablespoons butter until lightly browned.

4. Cut carrots into 1 1/2 inch pieces. Add to onions; saute 1 or 2 minutes. Add undiluted chicken broth, paprika and salt.

5. Return chicken to skillet, overlapping pieces. Bring to boiling; reduce heat, and simmer, covered, 15 minutes. Rearrange chicken so top pieces are on bottom, for more even cooking. Simmer, covered, 25 minutes longer, or until chicken is tender.

6. Remove chicken pieces to large freezer container.

7. In small bowl, blend flour with wine to make smooth paste. Stir into hot liquid in skillet until smooth. (You should have about 3 1/2 cups liquid.)

8. Bring to boiling, stirring; reduce heat and simmer 2 minutes. Pour sauce over chicken. Cool quickly; freezer wrap; freeze.

9. To serve; thaw in refrigerator overnight. Place chicken and sauce in large skillet or Dutch oven; reheat slowly. Remove chicken to warm serving platter.

10. Slowly stir sour cream into gravy; heat gently 1 or 2 minutes, but do not boil. Makes 8 to 10 servings.