Celery Wine Baked Chicken Recipe

• 1 tbsp Butter
• ¼ cup fresh Mushrooms (sliced)
• 1 (10.75 ounce) can condensed Cream of Celery Soup
• ¼ cup Celery (finely chopped)
• ½ cup Sour Cream
• ¼ cup Green Bell Pepper (chopped)
• ¼ cup Dry White Wine
• 4 skinless, boneless Chicken Breast Halves
• 1 pinch Paprika
• 1 pinch Garlic Powder
• 1 pinch Black Pepper (ground)
• 2 tsp Butter (divided)

• Preheat oven to 325 °F (165 °C).
• Place a small skillet over medium heat and melt 1 tbsp of butter.
• Add mushrooms and cook till they turn soft.
• Take a large bowl and combine together mushrooms, cream of celery soup, celery, sour cream, green bell pepper and dry white wine. Mix well.
• Transfer the contents into a 9x13 inch baking dish.
• Place the chicken breasts on the top.
• Sprinkle paprika, garlic powder and black pepper on top.
• Brush each chicken breast with ½ tsp of butter.
• Cover the dish and bake for 1 hour till the chicken is no longer and the juices run clear.