4 whole chicken breasts
1 lb. fresh mushrooms
3/4 c. Rose wine
1/4 c. soy sauce
1 garlic clove, crushed
1/8 c. olive oil
2 tsp. brown sugar
4 tbsp. water with 2 tbsp. cornstarch

Place sliced mushrooms in bottom of casserole dish. Top with chicken pieces. Mix other ingredients in separate bowl and pour over chicken. Bake uncovered at 350 degrees for 1 1/2 hours. Serve with wild rice, French style green beans with almonds and tossed green salad.

NOTE: Legs and thighs can be added in. Thighs added with breasts also give an extra piece for a guest who wouldn't take another breast.