Ingredients:
8 boneless skinless chicken breasts
1 (10 ounce) cans cream of mushroom soup
1 (16 ounce) containers sour cream
1 cup dry white wine
1 teaspoon garlic salt
1 (16 ounce) cartons sliced mushrooms ( fresh)
1/2 teaspoon dried tarragon, chopped
1 dash lemon pepper
4 cups white rice ( already prepared)
Directions:
Preheat oven to 350. Place chicken breasts in baking dish and sprinkle with lemon pepper and tarragon.
In medium bowl, combine mushroom soup, mushrooms, garlic salt and wine and pour over chicken breasts. Bake in oven for 30-45 minutes.
Remove chicken breasts onto warming dish and pour the pan drippings into medium saucepan. Add sour cream to pan drippings, stir and heat until warm.
To serve, place a chicken breast over white rice and ladle sour cream, wine and mushroom sauce over all.
Servings: 8
Time preparation: 5 min.
Time total: 45 min.