3 whole chicken breasts, halved
1/2 c. butter
2 tsp. seasoned salt
1/4 tsp. pepper
2 (10 1/2 oz.) cans cream of celery soup
2 (5 oz.) cans water chestnuts, drained
1/2 c. California dry white table wine

Brown chicken in butter on both sides. Season and place in baking pan. Add soup to butter in browning pan and blend. Add thinly sliced water chestnuts and wine. Stir well and pour over chicken. Bake at 375 degrees for 50 minutes, moistening with more wine, if necessary.

Boneless breasts may also be used.

Steamed rice, snow peas and as dessert, lime sherbet with fortune cookies combine for a nice meat.