1/4 c. dried wild mushrooms or 1 lb. fresh button mushrooms
3/4 c. sherry or port wine
4 tbsp. butter
1/4 c. flour
2 c. half & half cream
1 c. sour cream
1 tbsp. fresh thyme leaves or 1 tsp. dried thyme, crumbled
Salt and pepper to taste
8 chicken breast halves, boned and skinned

Using dried mushrooms, leave them whole and combine them with the sherry or port. Let them stand until soft, about 1 hour. Drain mushrooms, reserving liquid. Rinse dried mushrooms, drain, and squeeze out moisture. Chop and reserve. If using fresh mushrooms, simply soak in wine, drain, chop, and set aside. Heat the butter in a saucepan. Add the flour and cook until bubbly, about 3 to 5 minutes. Add the cream and the reserved soaking sherry. Cook, stirring constantly, until thick (about 10 minutes). Remove from heat, then add sour cream, reserved mushrooms, and salt and pepper to taste. Blend well. Preheat oven to 325 degrees. Arrange the chicken breasts in a baking dish. Cover with the mushroom sauce. Bake, uncovered, until breasts are done but still moist inside (35 to 45 minutes).

Serves 4 to 6.