3 lg. chicken breasts, halved
Salt and pepper to taste
1/4 c. butter

SAUCE:

1 can condensed cream of chicken soup
3/4 c. cooking sauterne
1 (5 oz.) can water chestnuts, sliced and drained
3 oz. can broiled, sliced mushrooms, drained
2 tbsp. green pepper, chopped
1/4 tsp. crushed thyme

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

Sauce: Add soup to drippings in skillet. Slowly add sauterne, stirring smooth. Add remaining ingredients; heat to boiling. Pour over chicken; cover with foil and bake in moderate 350 degree oven 25 minutes or until tender. Serve with hot fluffy rice, if desired. Serves 6.