1/2 lb. fresh mushrooms
4 to 6 chicken breasts, boned
1 c. dry white wine
1 c. sour cream
1/2 c. chopped green onion
1/4 c. butter
2 tsp. Beau Mond (Spice Island Brand - bon apetit)
1/2 tsp. tarragon
1 box UNCLE BEN'S® wild and long grained rice, cooked

Slice mushroom and onion and saute in 2 tablespoons cooked. Remove from pan and set aside, keeping remaining butter. Add rest of butter and brown chicken well. Sprinkle with Beau Monde while browning, then sprinkle with tarragon. Pour wine over chicken, cover, and simmer for 45 minutes over very low flame.

Remove chicken from pan. Add sour cream to drippings and blend well over very low heat. Suggestion: Allow drippings to cool somewhat before adding sour cream or it will be lumpy. Add mushrooms and onions. Pour this over chicken and serve with rice.