Instructions: Dredge birds in flour seasoned with salt and white pepper. Brown in butter heated in a skillet. When brown on all sides, transfer to a baking dish.

Preheat oven to 325 degrees. While oven is heating, combine soup, sour cream and wine in a small mixing bowl.

Pour over birds in baking dish. Top with sliced mushrooms, then pour drippings from the skillet over all. Cover and bake one to two hours, until the birds are tender.

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