8 boneless chicken breast halves
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 c. dry white wine
1 (10 1/2 oz.) can cream of chicken soup
2 tbsp. flour
1 (4 oz.) can mushrooms, drained
3/4 c. sour cream, brought to room temp.

Sprinkle chicken pieces with salt and pepper. Melt butter in large skillet. Saute chicken over medium heat until lightly browned on both sides, approximately 15 minutes. Pour wine over chicken. Cover tightly and cook over medium heat for 50 to 60 minutes or until chicken is tender. Remove chicken to a casserole dish and keep warm.

Blend soup, flour and mushrooms in a small mixing bowl, then add to liquid in skillet. Cook over medium heat, stirring often, for 3 to 4 minutes. Add more wine if necessary for desired thickness. Blend in sour cream and heat, but do not boil. Pour sauce over chicken. Serve chicken over rice or noodles. Serves 4.