6 boneless chicken breasts
1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) carton sour cream
1 (4 oz.) can mushrooms, undrained
1/4 c. dry white wine
1/2 c. fine dry bread crumbs
Paprika
1/4 c. slivered almonds
1/4 c. grated Parmesan cheese

Remove skin from boneless breasts, sprinkle with salt and pepper. Arrange in single layer in buttered shallow baking pan or 6 ramekins.

Combine soup, sour cream, mushrooms and wine; pour over chicken. Sprinkle with bread crumbs, paprika or slivered almonds and grated Parmesan cheese. Bake uncovered in 375 degree oven until tender, 45-60 minutes.