3/4 tsp. salt
1/4 tsp. pepper
1/4 c. flour
1/4 c. Parmesan cheese

Take skin and bone out of white meat. Mix flour, salt, and pepper, then coat chicken well. Brown in 3 tablespoons butter (over medium heat). After browning both sides, take 1 can cream of chicken soup and 1/4 to 1/2 cup cooking wine. Mix and pour over chicken; turn heat on low and simmer for about 20 to 25 minutes.

Optional: You can take out chicken breasts and use soup mixture for rice or noodles.