This is one of my favorite preparations for using sour cream and mushrooms.
4 whole chicken breasts, halved
4 ounces sliced mushrooms, drained
10 3⁄4 ounces cream of mushroom soup
0.5 (10 7/8 ounce) can sherry wine (use soup can)
1 cup sour cream
paprika
Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with mushrooms.
Combine undiluted soup, sherry and sour cream, blending well. Pour over chicken, completely covering it. Dust with paprika. Bake at 350 degrees for 1 1/2 hours. Serves 4.
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