3 whole chicken breasts
2 c. water
1 (10 oz.) pkg. frozen peas & pearl onions
5 tbsp. butter, divided
1 lb. sm. whole fresh mushrooms
3 tbsp. flour
1 tbsp. instant minced onion
1 tsp. salt
1/2 tsp. celery salt
1/2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. Worcestershire sauce
1/2 tsp. hot sauce
1/2 c. Chablis
1 c. half & half

Simmer chicken in 2 cups salted water for 30 minutes; reserve 1 cup broth. Let chicken cool to touch. Bone and skin chicken; cut into 1 1/2 inch cubes and set aside. Cook peas according to package. Melt 2 tablespoons butter in skillet; saute mushrooms 3 to 5 minutes. Melt 3 tablespoons butter over low heat, stir in next 8 ingredients. Cook, stirring constantly until bubbly. Stir in reserved cup of broth and Chablis. Cook until sauce is smooth and thickened. Add half & half to wine sauce, stir in chicken, peas and onions and mushrooms; heat thoroughly. Serve over hot rice. Serve with green salad and hot rolls.