1 tbsp. butter
1 med. onion, chopped
1 clove garlic, chopped fine
2 chicken breasts with skin
1 can tomato soup
1 + c. dry red wine
1 + c. uncooked rice
1/2 c. flour
Salt to taste
Pepper to taste
Water

Melt butter in large frying pan or skillet. Saute onion and garlic until transparent. Roll chicken in mixture of flour, salt and pepper. Add chicken to pan and brown on each side (about 5 minutes per side). Pour wine over chicken. Cook for about 5 minutes, covered. Remove chicken from pan and set aside. Add rice to pan with salt to taste. Stir to combine. Cook until rice is done, adding water if necessary. Add tomato soup and stir. Place chicken on top of rice and cover pan. Continue to cook until chicken is done, about 45 minutes. Stir occasionally to prevent rice from sticking to bottom of pan. It may be necessary to add more water.