6 boneless breasts of chicken
2 cans cream of mushroom soup
2 c. sour cream
8 oz. sliced fresh mushrooms
Salt and pepper to taste
Paprika
1/2 to 3/4 c. white wine

Place chicken breasts in bottom of baking dish. Combine soup, sour cream, sliced mushrooms, white wine and a dash of pepper and salt. Pour over chicken and sprinkle paprika gently over top of dish. Bake at 350 degrees for 1 hour. Serve over hot rice or broad egg noodles.