5 chicken breasts, deboned
1/2 stick butter, softened
1 can chicken soup
1/4 can of water
1/4 c. sour cream
1 small can of mushrooms
6 tbsp. Champagne (or dry white wine)
Salt and pepper

Salt and pepper chicken breasts, place in a baking dish. Combine remaining ingredients well in a separate mixing bowl using a mixer on low speed to blend in the butter. Pour mixture over chicken and bake uncovered at 350°F for 50 minutes to an hour. Serve with rice.