2 lbs. boneless chicken breast
3 tbsp. butter
1/2 c. wine (Tawny Port or Lambrusca)
1 tbsp. onion powder
1 tsp. garlic powder
1 tsp. parsley flakes
2 tbsp. Worcestershire sauce
1/4 tsp. black pepper
2 tbsp. sour cream
1 tsp. sugar (if mellower flavor is desired)

Slice chicken breasts in half (thinner). Saute in 3 tablespoons butter. Add wine and seasonings, then add sour cream, stir well and simmer for fifteen minutes, on very low heat. Serve with rice or noodles. Serves 4.