3 lg. chicken breasts, halved & boned
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
3/4 c. dry white wine
1 can cream of chicken soup
1 (3 oz.) can sliced mushrooms
1/4 tsp. thyme
1 sm. onion, sliced

Season chicken with salt and pepper. Brown in butter in heavy frying pan. Place in baking dish. Blend soup with dripping in pan. Stir wine in slowly. Add remaining ingredients and heat to boiling. (Can also add sliced water chestnuts and stuffed olives.) Pour over chicken. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 30 minutes longer. Serves 6.