Chicken Parisienne - cooking recipe

Ingredients

4 pieces chicken breasts, boned and skinned
1 can cream of mushroom soup
1/2 c. white wine
1 (4 oz.) can whole mushrooms
1 c. sour cream

Preparation

Season chicken according to taste; place in Pyrex dish.
Add cream of mushroom soup, together with wine and mushrooms.
Bake at 350\u00b0 for 1 1/4 hours.
Remove chicken and place in serving dish. Pour the sauce from the Pyrex into a pan; add the sour cream. Heat on slow fire for a few minutes.
Add nutmeg to suit your taste.
Pour the velvety white sauce over the chicken.
Serve with rice.