Season chicken with salt and pepper. Melt 2 tablespoons of the butter in large skillet over medium heat. Add chicken and cook until opaque, stirring occasionally, about 5 minutes. Transfer to serving dish. Cover and keep warm. Add onion and mushrooms to skillet and cook until light brown, stirring frequently, about 6 to 8 minutes. Add to chicken dish. Keep warm. Melt remaining butter in small saucepan over medium-low heat. Add flour and stir 3 minutes. Whisk in broth and wine and stir vigorously until sauce is thickened and smooth, about 5 minutes. Stir in sour cream, mustard and 1 tablespoon wine. Heat sauce until warmed through, about 3 minutes. Do not boil! Pour over chicken. Top with parsley and serve with rice. May also be served with noodles. Post and Courier, Charleston, SC, Sunday, October 20, 1996. From the Web! http://www.charleston.net; mcRecipe via PATh [420 cal/12g fat] - --- Recipe By : Helen Heape, c/o Charleston Post and Courier Posted to MC-Recipe Digest V1 #253 Date: Sun, 20 Oct 1996 17:14:10 -0700 (PDT) From: patH