Chicken 'N Wine
Comment on this recipe
"Great served with a rice pilaf. Gravy is delicious."Note:
"Sauce can be made the day before to save time."
5 whole chicken breasts cut in half, or boneless thighs (10 pieces in all)
1 teaspoon salt, divided
3 tablespoons flour
1 cup sour cream, divided
1 can (10-3/4 ounces) cream of mushroom soup
1/2 cup sauterne wine
1/2 cup sliced mushrooms
1 teaspoon paprika
Place chicken in ungreased 9x13x2-inch baking dish. Sprinkle with 1/2 teaspoon salt.
Combine flour in 1/4 cup of the sour cream. Add soup, wine, remaining 1/2 teaspoon salt and remaining
sour cream. Pour over chicken. Place mushrooms on top and sprinkle paprika over all.
Cover with foil and bake at 325 degrees for 1-3/4 to 2 hours. Remove foil the last half hour so top lightly