Chicken In Sour Cream Sauce

• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon lemon-pepper seasoning
• 6 bone-in chicken breast halves, skin removed (7 ounces each)
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup sour cream
• 1/2 cup dry white wine or chicken broth
• 1/2 pound fresh mushrooms, sliced
• 1/4 cup water
• 2 tablespoons cornstarch
• Additional paprika, optional

1. In a small bowl, combine the first four ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream, and wine; stir in mushrooms. Pour over chicken.
2. Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.

salt, pepper, paprika, lemonpepper seasoning, chicken, condensed cream, sour cream, white wine, mushrooms, water, cornstarch, paprika

Taken from www.tasteofhome.com/recipes/chicken-in-sour-cream-sauce/ (may not work)