Chicken Breasts with Mushroom Sauce
 
INGREDIENTS:
8 whole chickens breasts, skinned and boned
  Sauterne wine
  Margarine or butter
2 (10-3/4 ounce) cans cream of mushroom soup
1/4 cup sherry
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
10 large fresh mushrooms, sliced

TO PREPARE:

Simmer chicken breasts in 1/2 inch of sauterne wine for 1 hour. 

Drain breasts and brown in margarine or butter. 

Mix mushroom soup, sherry, sour cream, salt, pepper and garlic powder for sauce. 

Heat.  Put breasts in 9 x 13 pyrex dish and cover with sauce. 

Sauté sliced mushrooms in butter and place on top of breasts and sauce. 

Heat at 350 degrees until bubbly.
Note: May be made a day ahead.  Great served with wild rice.
SERVINGS:  8