3 whole chicken breasts, halved
2 tbsp. butter
1/2 tsp. salt
3 med. carrots, thinly sliced
Pepper
1/4 c. white wine or milk
4 oz. can (1/2 c.) mushroom stems & pieces, drained
10 3/4 oz. can condensed cream of chicken soup

If desired, bone chicken breasts and remove skin. In large skillet, brown chicken breasts in hot butter. Add remaining ingredients. Simmer covered, 25 to 35 minutes or until chicken and carrots are tender. Serve with rice or noodles. 4 to 6 servings.