3 lg. chicken breasts, split
1 tsp. salt
1/4 tsp. pepper
2 to 3 tbsp. Puritan oil
1 can cream of chicken soup
3/4 c. white wine
4 oz. can mushroom stems and pieces, drained
5 oz. can water chestnuts, drained and sliced
2 tbsp. chopped green pepper
1/4 tsp. thyme
Cooked rice, if desired

Preheat oven to 350 degrees. Sprinkle chicken with salt and pepper and brown in hot Puritan oil. Place skin side up in an 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. blend soup into drippings in skillet, then gradually stir in the wine.

Add drained mushrooms, water, chestnuts, green pepper and thyme. Heat to boiling, then pour around chicken. Cover baking dish with foil. Bake at 350 degrees for 25 minutes; uncover and bake 25 to 35 minutes longer until chicken is tender. Serve with hot rice, if desired.