1 tablespoon butter
1/4 cup sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup finely chopped celery
1/2 cup sour cream
1/4 cup green bell pepper, chopped
1/4 cup dry white wine
4 skinless, boneless chicken breast halves
1 pinch paprika
1 pinch garlic powder
1 pinch ground black pepper
2 teaspoons butter, divided
Preheat oven to 325 degrees F (165 degrees C).
Heat 1 tablespoon butter in a small skillet over medium heat. Cook mushrooms in butter until soft.
In a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. Transfer to a 9×13 inch baking dish. Top with the chicken breasts. Season with paprika, garlic powder, and pepper. Top each breast with 1/2 teaspoon butter.
Cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear.