Chicken In White Wine

• 1 (3 to 3 1/2 lb.) broiler fryer or 4 to 6 chicken breasts
• 1/2 c. Chablis or other dry white wine
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 1 (4 oz.) can sliced mushrooms, drained
• pepper to taste
• hot cooked rice
• 1 (8 oz.) carton commercial sour cream

1. Remove giblets from cavity of chicken and reserve for another recipe.
2. Rinse chicken with cold water and pat dry.
3. Lift wing tips up and over back so they are tucked under bird.
4. Truss chicken and place in a 13 x 9 x 2-inch baking pan.
5. Combine wine, soup, mushrooms and peppers; stir well and pour over chicken. Cover with aluminum foil and bake at 350u0b0 for 1 1/2 hours or until drumsticks are easy to move up and down.
6. Place chicken on a bed of rice; keep warm.
7. Pour pan juices into a saucepan; stir in sour cream.
8. Cook over low heat until thoroughly heated; do not boil. Serve gravy with chicken and hot rice.
9. Yield:
10. 4 to 6 servings.

chicken breasts, chablis, cream of mushroom soup, mushrooms, pepper, rice, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=559659 (may not work)