6 chicken half breasts, skinned and boned
1/2 c. dry white wine (sherry)
2 (10 1/2 oz.) cans condensed cream of mushroom soup
1 (3 oz.) can mushrooms, drained
Paprika
1 c. sour cream
Hot cooked rice (white or wild)

Place chicken in dish, salt. Blend wine, soup and mushrooms. Pour over chicken. Bake 350 degrees for 1 - 1 1/2 hours. Remove to platter, sprinkle with paprika. Pour sauce in pan, add sour cream and heat gently until hot. Serve over the chicken and rice.