1/4-1/2 lb. butter
4-6 pieces chicken breasts
1 pkg. French's dry spaghetti mix
1 c. white wine
1/4 lb. mushrooms

Melt butter in Dutch oven. Shake skinned chicken in a bag with dry spaghetti mix. Brown quickly in butter. Pour wine over browned chicken. Cover and simmer for 2 hours. Toss in mushrooms 15-20 minutes before completion. Serve on a bed of rice.