3 lbs. boneless chicken breasts (cut in strips)
3 cans College Inn chicken broth
1 1/2 c. Sauterne wine
1 tsp. parsley
1 tsp. minced garlic
1 can mushrooms
1 c. rice

Flour, salt and pepper strips of chicken. Brown in butter. Add broth, wine, mushrooms, parsley and garlic. Simmer for 1 hour on stove. Serve over rice.