2 whole chicken breasts, split, skinned & boned
Salt & pepper to taste
3 tbsp. sweet butter
1/2 c. Chablis wine
1 1/2 tbsp. white wine, Worcestershire sauce
1 (4 oz.) can sliced mushrooms
1/2 c. grated Parmesan cheese
1/4 c. sour cream

Season chicken with salt and pepper. Melt butter in 10 inch skillet and saute chicken breasts until golden on each side, about 12-14 minutes. Remove chicken to warm platter. Deglaze pan with wine and add Worcestershire sauce, mushrooms, cheese and sour cream. Stir constantly until heated through. Do not boil. Serve sauce over chicken breasts.