Place chicken breasts, skin side up, in 12 x 7 1/2 x 2 inch baking dish; sprinkle with salt. Blend wine into mushroom soup; add mushrooms and pour over chicken. Bake at 350 for 1 to 1 1/4 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. Makes six servings.
