Ingredients:
¼ cup (4 T.) butter
4 chicken breasts
½ cup Stonehaus Vignoles (dry white table wine)
2 T. butter
½ medium onion finely chopped
¼ cup dry white table wine
1 cup sour cream
salt and pepper to taste
½ tsp. paprika
¼ cup chopped parsley

Directions:
Melt the ¼ butter in frying pan; add chicken breasts and cook until just delicately brown, turn occasionally. Sprinkle the ½ cup wine over chicken, cover and steam until tender, 20 to 25 minutes. Melt the 2 tablespoons of butter in another pan, cook onions in it (but do not allow them to brown). Stir in ¼ wine and sour cream. Remove from heat. When chicken is tender, pour sour cream sauce over it. Add salt and pepper to taste. Heat together only long enough to warm cream again. Garnish with paprika and chopped parsley. 4 servings.