6 med. chicken breast
1/2 c. day white wine
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 sm. can sliced mushrooms, drained
Paprika
1 c. sour cream
Hot cooked rice

Place chicken breast skin side up in a baking dish. Sprinkle with poultry seasoning. Blend wine into mushroom soup. Add mushroom and pour over chicken. Bake at 350 degrees for 1-1 1/4 hours. Remove chicken to platter, sprinkle with paprika. Pour sauce into saucepan, blend in sour cream and heat gently until hot. Serve over chicken and hot cooked rice. Serves 6.