10 chicken breasts
1/4 c. flour
1 tsp. salt
1 stick butter
1 can mushrooms (sm. size)
2 cans cream of mushroom soup
1/2 c. white wine
1/2 c. sour cream

Dredge chicken in seasoned flour. Melt butter in shallow baking pan. (I use 2 inch deep pyrex.) Add chicken, skin side down and bake 30 minutes at 350 degrees.

Mix mushrooms, liquids and soup together. Turn chicken skin side up and cover with sauce. Bake 30 to 45 minutes longer until chicken is done. Can baste, but I cover with foil after sauce is added and this eliminates basting.