4 to 6 skinless boneless chicken breasts
1 lg. onion
2 cloves garlic
1/2 c. white cooking wine
1 c. chicken broth
1 tsp. crushed rosemary leaves
Fresh sliced mushrooms
1 c. cooked UNCLE BEN'S® rice

Sprinkle lemon juice over chicken. Rub with salt and pepper. Brown chicken in 6 tablespoons melted butter. Add 1 large onion (sliced and browned). Also add mushrooms, garlic, white wine and chicken broth, rosemary. Cover, simmer 30 minutes or until tender. Remove chicken from heat. Mix 2 tablespoons flour in skillet with 8 ounces sour cream. Heat until thickened, stirring. Pour over chicken. Serve over rice. Enjoy!