Chicken Breasts Eleganté

6 chicken breasts, boned, halved
1 lb. mushrooms
breadcrumbs*
2 Tbsp. oil
1/4 Cup sauterne
1/4 Cup Sherry
1/2 C sour cream
1 can cream of chicken soup
salt & pepper to taste

Roll chicken breasts in sauterne wine and dredge with breadcrumbs. Place in a shallow baking dish.

Sauté mushrooms in oil, add sherry and cook 5 minutes. Add this mixture to the undiluted soup, then slowly add sour cream. Pour this over chicken breasts and bake, uncovered, at 350º for 30 minutes

Note:  This is from the Junior League Of New Haven, Ct. cookbook.