Place chicken breasts, skin side up in 12x7 ½ x2 inch baking dish sprinkle with salt. Blend wine into mushroom soup, add mushrooms and pour over chicken.
Bake at 350 for 1 to 1 ¼ hours. Remove chicken to platter, sprinkle with paprika. Pour sauce into saucepan, blend in sour cream and heat gently till hot.
Do not boil or sauce may separate. Serve sauce over chicken and hot cooked rice.
