Chicken A La Budapest

• 8 boneless chicken breasts
• 1/4 lb. butter or margarine
• salt and pepper to taste
• 4 to 5 green onions, chopped
• 3 to 4 cloves garlic, sliced
• 1/2 pt. sour cream
• 1 tsp. Worcestershire sauce
• 2 Tbsp. bread crumbs
• 1 tsp. Hungarian paprika
• 1/2 c. dry white wine
• parsley for garnish

1. Wash and pat dry each breast.
2. Melt butter in long baking dish. Place chicken pieces on the bottom, flesh side down.
3. Sprinkle with salt and pepper.
4. Arrange side by side; divide onions and garlic evenly and place between or under chicken pieces.
5. Combine sour cream with Worcestershire sauce and pour over chicken.
6. Sprinkle with bread crumbs and paprika.
7. Bake at 375u0b0 for 1 1/2 hours. After 30 minutes, add half of the wine; bake 20 minutes more.
8. Add remaining wine.
9. Garnish with parsley.
10. Serves 6 to 8.

chicken breasts, butter, salt, green onions, garlic, sour cream, worcestershire sauce, bread crumbs, paprika, white wine, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581979 (may not work)