Dill Chicken with Stevenot Albarino

4 boneless chicken breasts

Marinade:
1 cup Stevenot Albarino
3 garlic cloves, chopped fine
1/4 cup extra virgin olive oil
2 tsp dill weed
2 tsp salt and white pepper

Rinse and pat dry chicken breasts. Place in a shallow pan. Combine all ingredients for marinade and pour over chicken. Refrigerate overnight. Turning chicken several times.

1/3 cup butter or margarine
1 cup Stevenot Albarino
2 garlic cloves, chopped fine
2 cup fresh dill, chopped
2 lb. fresh mushrooms sliced
8 oz. sour cream
a dash or two white worcestershire sauce
salt and pepper to taste

Saute chicken in butter about 4 minutes each side. Add wine, garlic and dill. Simmer for about ten minutes until chicken is done and sauce reduced by half. Remove chicken and add remaining ingredients. Simmer, stirring constantly. Pour sauce over chicken and serve with rice.