Napa Valley Chicken Bake - cooking recipe

Ingredients

4 boneless skinless chicken breasts (chopped into about 1 inch pieces)
3 tablespoons all-purpose flour
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 ounces fresh mushrooms, thinly sliced or (8 ounce) can mushrooms, sliced and drained
1 cup white wine (Use COOKING Wine. Do NOT use regular wine.)
1 cup sour cream
2 tablespoons tomato paste
white rice (cooked according to package directions)

Preparation

Wash chicken.
Pat dry.
In bowl, combine the flour, oregano, garlic, paprika, salt and pepper.
Place chicken in bowl and mix to coat chicken. This will help thicken the sauce.
In large skillet, heat the oil.
Brown the chicken. (I throw the remainder of the flour mixture in with the chicken in the pan so that it will thicken the sauce enough.).
Don't cook too well as it will finish cooking in oven.
Arrange chicken in 9-by-13 inch baking dish.
Sprinkle with mushrooms.
In separate bowl, mix together the sour cream and tomato paste.
Add wine and mix until mixture is liquidy (I find a hand beater, on low, works well for this).
Add salt and pepper to taste.
Pour mixture over the chicken.
Bake, covered, at 350-F for 30 to 35 minutes or until chicken is done.
Remove cover and cook an additional 5 minutes. Let stand for 5 minutes for sauce to thicken.
Serve over rice.