4 Breasts (boneless/skinless)
6 Tbsp. butter
3/4 cup white wine (Chenin Blanc)
1 onion (finely chopped)
1 cup sour cream
1 tsp. salt
1/2 tsp. pepper
In large skilled, brown chicken breasts in 4 Tbsp. of butter. Turn occasionally. Sprinkle 1/2 cup of wine over chicken. Cover and simmer for 20 to 25 minutes.
In a small saucepan melt remaining butter – add onions and cook until soft (but not brown).
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Add remaining 1/4 cup of wine; slowly stir in sour cream. Season with salt and pepper. Heat only long enough to warm sour cream. Remove chicken and pour sour cream sauce over it to serve.
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Serve with steamed rice or cooked egg noodles.
