"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
6 half chicken breasts 1/2 C dry white wine 1 can mushroom soup 1 sm can sliced mushrooms - drained 1 C sour cream paprika garnish
Place chicken breasts (skin side up) in 9X13 pyrex. Sprinkle with salt. In a bowl, blend wine with soup. Add mushrooms. Pour sauce over chicken. Bake at 350 for 1 - 1 1/2 hours. Remove chicken to platter & sprinkle with paprika. Pour the sauce into saucepan and blend in sour cream. Heat slowly til hot. Spoon sauce over chicken and serve with cooked rice.
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