3 lg. chicken breasts, cut in halves
Salt and pepper
1/4 c. butter
2 cans cream of chicken or mushroom soup
3/4 c. white wine
1 (3 oz.) can sliced mushrooms
2 tbsp. chopped green pepper
1/4 tsp. crushed thyme, optional

Lightly season chicken with salt and pepper; brown slowly in butter. Arrange browned chicken pieces in an oblong baking dish.