From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 4 chicken breast halves
  • Salt
  • Pepper
  • 1/4 cup margarine
  • 1 cup sour cream
  • 1 (10-3/4 ounce) can cream of mushroom soup
  • 1/2 cup white wine


Salt and pepper chicken breasts.  Brown in margarine.  Remove to a 1-1/2 quart casserole.  In the same pan in which chicken was browned, combine the sour cream, soup and wine.  Pour over chicken.  Cover casserole and bake at 350 degrees for 1 hour.  This may be prepared ahead and baked when needed.  Good served with rice.


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