1-1.5 pounds chicken (I use boneless breasts)
1/4c white wine
1 can cream of mush soup
1/4 c flour
1 c. sour cream
Mix wine and soup pour over chicken cook low 6-8 or high 3-4.
30 min before serving mix sour cream and flour, mix into the sauce,
turn heat to high. I add a can of sliced mushrooms with the sour cream.
Serve over hot noodles, rice or hot taters.