Instructions: 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 9x13 pyrex dish and cover with sauce. Saute sliced mushrooms in butter and place on top of breasts and sauce. Heat at 350 until bubbly.

Yield: 8 servings.

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