Chicken Parisienne - cooking recipe

Ingredients

6 medium chicken breasts (12 boned)
1/2 c. dry white wine
1 (10 1/2 oz.) can cream of mushroom soup
1 (3 oz.) drained can mushrooms (or use fresh mushrooms)
paprika
1 c. sour cream

Preparation

Place chicken, skin side up, in 9 x 13-inch baking dish. Sprinkle with salt (but not necessary).
Blend soup and wine.
Add mushrooms.
Pour over chicken.
Bake at 350\u00b0 for 1 to 1 1/4 hours. Uncover the last 10 to 15 minutes.
Remove chicken to platter and sprinkle with paprika.
Pour sauce into pan; add sour cream.
Heat but do not boil.
Serve over chicken and rice.
Makes 6 servings.