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Sprinkle chicken breasts lightly with salt, pepper
and paprika to
taste. Place in slow cooker. In a small bowl combine
the wine, soup
and mushrooms. Mix well. In a separate small bowl
combine the sour
cream and flour and mix together; add sour cream
mixture to soup
mixture and blend together, then pour over chicken
in slow cooker.
Sprinkle with additional paprika, if desired. Cover
and cook on Low
setting for 6 to 8 hours. Serve over cooked noodles
or cooked rice.
