3 lg. chicken breasts, cut in half
Salt & pepper
1/4 c. butter
1 can condensed cream of chicken soup
3/4 c. sauterne
1 (6 oz.) can (2/3 c.) water chestnuts, drained & sliced
1 (3 oz.) can broiled, sliced mushrooms, drained
2 tbsp. chopped green pepper
1/4 tsp. crushed thyme

Lightly season chicken with salt and pepper; brown slowly in butter in skillet. Arrange browned chicken, skin side up, in 11 1/2 x 7 1/2 x 1 1/2 inch baking dish.

For sauce, add soup to drippings in skillet; slowly add sauterne, stirring until smooth. Add remaining ingredients; heat to boiling. Pour sauce over chicken. Cover with foil and bake at 350 degrees for 25 minutes. Uncover; continue baking 25 to 35 minutes or until chicken is tender. Serve with hot fluffy rice, if desired. Yield: 6 servings.