4 chicken breasts

½ tsp. savory

1/3 cup flour

few celery leaves, chopped

1 tsp. salt

1 cup sliced mushrooms

1 tsp. paprika

½ cup sauterne or dry white wine

¼ cup butter

1 cup sour cream

4 to 6 slices cooked ham

Wipe and dry chicken breasts. Shake one piece of chicken at a time in a paper bag with flour, salt and paprika. Brown chicken on a.11 sides in hot melted butter, then lift from the pan. Cover the bottom of a greased shallow bake dish with sliced ham. Sprinkle with savory and celery leaves. Add chicken and mushrooms. Pour wine in the skillet and scrape bottom to dissolve brown bits. Mix flour (remaining in the bag) with the sour cream. Have cream at room temp. and mix slowly with flour until smooth. Stir cream mixture slowly into the wine mixture and heat on low until hot, but not boiling. Pour over chicken. Cover and bake at 350 F. until chicken is tender, about 40 to 60 minutes, depending on size of chicken pieces.