14 to 16 chicken tenders, uncooked boneless, skinless
1 (10.75 oz.) can cream of celery soup
1/2 c. Chardonnay
1 c. sour cream
1/4 tsp. coarse ground black pepper
1/4 tsp. parsley flakes

Place chicken in hot skillet with 1 tablespoon vegetable oil and cook for 1 1/2 to 2 minutes on each side until light brown. Remove from heat and keep warm while preparing the sauce. Into a 1 1/2 quart pan place 1 can cream of celery soup and 1/2 cup Chardonnay. Bring to a boil for 3 minutes, stirring frequently. Remove from heat and add sour cream, stirring well. Add black pepper and parsley. Serve over prepared chicken.