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

Season chicken with salt and pepper. Brown slowly in butter. Arrange chicken skin side up in 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. For sauce add soup to drippings in pan, slowly add sauterne stirring until smooth. Add remaining ingredients, heat to boiling. Pour sauce over chicken. Cover with foil and bake at 350 degrees for 25 minutes. Uncover and bake 25-35 minutes longer.