3 to 4 boneless chicken breasts
1/2 tsp. salt
3 tbsp. flour
1 c. sour cream
1 c. mushroom soup, undiluted
1 (2 oz.) can mushrooms, drained
1/2 c. white wine
1 sm. jar pimentos, chopped
1 tsp. paprika

Place chicken in baking dish, flat. Combine flour and 1/4 cup sour cream. Blend until smooth; add salt, remaining sour cream, mushroom soup, mushrooms, pimentos and wine. Pour over chicken. Sprinkle with paprika. Bake, uncovered, at 325 degrees for 1 1/2 hours. Serves 4.