Chicken in Wine Sauce

• 4 pieces To 5 Pieces Boneless, Skinless Chicken Breasts
• 1 Tablespoon Oil Or Butter
• Salt And Pepper, to taste
• 16 ounces, weight Sour Cream
• 2 cans (10.75 Oz. Size) Campbell's Cream Of Mushroom Soup
• 3/4 cups White Wine
• 4 cups White Rice, Cooked

1. Preheat your oven to 350 degrees F.
2. Cut the chicken into pieces.
3. Just medium pieces is fine, you dont want the chicken to be chopped up too fine.
4. Heat a skillet over medium heat using a little oil or butter.
5. Throw in the chicken when the pan is hot, and sear on a couple of sides.
6. You just want to sear it, not cook it all the way through.
7. Season with salt and pepper, just lightly, and remove.
8. In a bowl, using a whisk, combine the sour cream, soup and wine.
9. Place the chicken in a 9 x 13 casserole dish, and pour the soup mixture over.
10. Bake for about 35 -45 minutes.
11. And thats all there is to it.
12. Just spoon it over your rice.
13. The sauce will kind of sink into the rice while the chicken sits on topamazing.
14. Make it, and Im sure youll agree!

chicken breasts, oil, salt, cream, campbells cream of mushroom soup, white wine, white rice

Taken from tastykitchen.com/recipes/main-courses/chicken-in-wine-sauce/ (may not work)