3-4 boned & skinned chicken breasts, halved (6-8 pieces)
1 pkg. Knorr's Pepper Sauce (8 O'Clock or Fresh Market)
2 cloves garlic, finely chopped
1 (8 oz.) pkg. mushrooms, sliced
1 lg. onion, chopped
3/4 c. white wine
1 c. sour cream

Brown chicken breasts in a large skillet in butter. Remove from pan.

Saute onion, mushrooms and garlic in butter until onion is translucent. Sprinkle pepper sauce over vegetables. Slowly add wine while stirring constantly. Then add sour cream. Put chicken back in pan and simmer until chicken is cooked through. Serve over pasta. (Also good with pork chops.)