Ingredients   : 

3 slices bacon
1/3 cup butter
4 skinless, boneless chicken breast halves
1 (4.5 ounce) can sliced mushrooms, drained (optional)
4 green onions (white part only), chopped
2 teaspoons paprika
3 tablespoons all-purpose flour
1 cube chicken bouillon
1/4 cup hot water
1 cup dry white wine
1/2 cup sour cream
2 cups uncooked white rice
4 cups water
1 tablespoon toasted slivered almonds

Direction   : 

In a large, deep skillet over medium-high heat, put the bacon and
cook for about 10 minutes, flipping occasionally, until equally
browned. Place bacon slices onto a plate lined with paper towels
to drain. Crumble once cool; reserve the bacon.

Prepare the oven by preheating to 350 ° F (175 ° C). Use cooking
spray to coat a 7×11-inch baking dish.

In a large skillet, put butter and melt over medium heat, then
place in the chicken breast halves and pan-fry each side for about
6 minutes, until both sides turned brown (meat will remain pink
inside). In the baking dish, arrange the chicken breasts, and
spread the mushrooms atop the chicken.


Add green onions in the hot skillet and cook over medium heat for about 3 minutes until
softened; mix in flour and paprika. Fry the flour mixture for about
1 minute. In a small bowl with 1/4 cup hot water, smash the
bouillon cube, and stir the bouillon into the flour mixture.


Bring to a boil (sauce will turn thick). Slowly stir white wine into the
skillet then bring it to a simmer. Whisk the sour cream into the
sauce. Put the sauce over the chicken breasts in the baking dish.

Use foil to cover the baking dish, and bake for 1 hour in the
preheated oven.

Once the chicken is done about half an hour, place 4 cups of
water and rice in a saucepan and bring to a boil over high heat.

Lower the heat to medium-low and simmer for 20-25 minutes,
covered, until the liquid has been absorbed and rice is tender.

Allow the rice to stand for about 10 minutes, covered.

Place the cooked rice onto a serving platter to serve then put the
chicken breasts on top. Whisk the rest of the sauce in the dish
then pour over the chicken; decorate with slivered almonds and
crumbled bacon.

Nutrition Information  :

Calories: 803 calories;
Total Fat: 28.9
Sodium: 779
Total Carbohydrate: 85.3
Cholesterol: 128
Protein: 36.9