Chicken Parisienne - cooking recipe

Ingredients

6 medium boneless, skinless chicken breasts
1/2 c. white Zinfandel
1 c. sour cream
paprika
1 can cream of mushroom soup
1 (3 oz.) jar sliced mushrooms, drained

Preparation

Place chicken breasts in 9 x 13-inch pan.
Salt.
Mix wine and mushroom soup with whisk.
Add mushrooms.
Pour mixture over chicken.
Cover and bake for 1 1/4 hours at 350\u00b0.
Remove chicken from pan and sprinkle with paprika.
Pour remaining sauce into saucepan.
Add sour cream and heat gently until warm.
Pour over chicken and serve with rice.