Celery Wine Baked Chicken

1 tablespoon butter

¼ cup sliced fresh mushrooms

1 (10.75 ounce) can condensed cream of celery soup

¼ cup finely chopped celery

½ cup sour cream

¼ cup green bell pepper, chopped

¼ cup dry white wine

4 skinless, boneless chicken breast halves

1 pinch paprika

1 pinch garlic powder

1 pinch ground black pepper

2 teaspoons butter, divided

Preheat oven to 325 degrees F (165 degrees C).

Heat 1 tablespoon butter in a small skillet over medium heat. Cook mushrooms in butter until soft.

In a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. Transfer to a 9x13 inch baking dish. Top with the chicken breasts. Season with paprika, garlic powder, and pepper. Top each breast with 1/2 teaspoon butter.

Cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear.