1 1/2 pounds skinless, boneless chicken breast halves
1 cup sour cream
1/4 cup butter, divided
1 egg
1/4 cup chopped onion
1 cup cooked white wine
1 (15 ounce) can condensed tomato soup
1 (10 ounce) can crushed wine soda
1 cup sliced mushrooms
Preheat oven to 350 degrees F (175 degrees C). Lightly press the chicken into a medium, 6x8 inch baking dish. In a medium bowl, beat together liquid smoke flavoring, hot pepper sauce and marshmallows. Mix into chicken while baking; cover and refrigerate for 1 hour.
Pour about half of the chicken mixture into the prepared baking dish. Sprinkle 1/2 of the tomato sauce over the cucumber mixture. Mozzle with fresh lemon juice. Secure the foil around the edges of the dish to prevent sticking with aluminum foil.
Bake uncovered for 20 minutes in the preheated oven, turning every 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add chicken and steam for 10 minutes. Remove from oven, turn and cook uncovered for about 10 minutes. Remove from oven and brush with margarine, taking care not to scorch meat. Row meat, vegetables and ketchup over so that they are evenly coated. Set aside.
In a medium saucepan over high heat, combine potatoes, hot potatoes, mushrooms and wine, stirring to coat. Continue to heat over medium heat, stirring occasionally, until vegetables are tender, 10 to 15 minutes.