Recipe from Roslyn Harp of S.C.

6 boneless chicken breast
1 16oz container of sour cream
3 green onions
2 tablespoons cooking wine
2 cans cream of celery soup

Saute the onions in oil. Place chicken in pan and brown on both sides. Add cream of celery soup, cooking wine, sour cream, and cook on med-low until done. Season with salt & pepper to your desire. Approximately 30 min