Boneless chicken breasts
Mushroom soup
Wine
Salt and pepper

Plan on 1 chicken breast per person and a few extras for second helpings. Sprinkle each piece liberally on both sides with salt and pepper. Put chicken in a single layer in a heat resistant dish. Slather mushroom soup over chicken. Pour wine (I use part dry sherry and part white wine) over top until it is nearly 2 inches deep. Cover. Bake 325 oven for 45 minutes to 1 hour. Easy and delicious!