6 med. boneless chicken breasts
1/2 c. dry white wine
1 (10.5 oz.) can condensed cream of mushroom soup
1 (3 oz.) can sliced mushrooms, drained (1/2 c.)
Paprika
1 c. dairy sour cream
Hot cooked rice

Place chicken breasts, skin side up, in a 12 x 7 1/2 x 2 inch baking dish. Sprinkle with salt. Blend wine into mushroom soup, add mushrooms and pour over chicken. Bake at 350 degrees for 1 to 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 sauce over chicken and hot cooked rice. Serves 6.