Source: dLife

Chicken baked in celery, sour cream, white wine, mushrooms, and bell pepper.

Servings

1 tbsp margarine (trans fat free)
0.25 cup fresh mushroom slices
10.75 oz cream of celery soup, 98% fat free
0.25 cup fresh chopped celery , finely
0.5 cup sour cream
0.25 chopped green bell peppers
0.25 cup white wine (dry)
4 boneless skinless chicken breasts
1 pinch paprika
1 pinch garlic powder
1 pinch black pepper
2 tsp Butter, unsalted , divided

1 Preheat oven to 325°F.
2 In small skillet, melt margarine medium heat. Add mushrooms and cook until soft.
3 In large bowl, mix mushrooms, soup, celery, sour cream, bell pepper, and wine.
4 Transfer to a 9" x 13" x 2" baking dish. Place chicken breasts on top of mushrooms.
5 Season with paprika, garlic powder, and pepper. Top each breast with 1/2 teaspoon butter.
6 Cover, and bake 1 hour until the chicken is no longer pink and the juices run clear.