6 slices bacon
3 tablespoons butter
2 cups dry white wine
1 (15 ounce) can whole peeled tomatoes
1 (8 ounce) container sour cream
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Heat butter in a skillet over medium-high heat. Stir together wine and tomatoes and saute until caramelized. Add the wine mixture to the skillet quickly, stirring constantly.
Preheat oven to 350 degrees F (175 degrees C).
Heat bacon grease and 1 cup water in a large saucepan over medium heat. Add chicken and mushrooms and stir briefly, until chicken and mushrooms are cooked and are translucent.
Remove chicken and grease from skillet and add to skillet; deep-fry 1 to 2 minutes, until golden brown.
Return skillet to medium/high heat and pour in 3 to 4 tablespoons flour, stirring constantly, until mixture is thickened. Mix in the chicken and mushrooms and simmer gently for about 1 minute.
Transfer chicken and mushrooms mixture to a 9x13-inch baking dish. Place chicken mixture over chicken mixture and sprinkle with remaining flour. Sprinkle with cheese.
Bake uncovered in preheated oven for 60 minutes, or until cooked through.