8 chicken breasts
2 cans mushroom soup
1/2 pt. sour cream
1 (2 1/2 oz.) mushrooms, drained
1/2 c. white wine
1/2 stick butter

Salt, pepper and flour chicken. Brown in oil. Put in casserole dish. Melt butter, add soup, mushrooms, sour cream and wine. Cook slowly until smooth. Pour over chicken, cover and bake 1 1/2 hours at 350 degrees. Serve over rice.