2 tbsp. butter
3 whole chicken breasts, skinned, boned, halved
1 can cream of chicken soup
1/4 c. white wine
Dash pepper
1 1/2 c. sliced carrots
4 1/2 oz. jar sliced mushrooms, drained

In large skillet over medium heat melt butter. Brown chicken breasts about 5 minutes on each side. In small bowl, combine soup, wine and pepper, pour over chicken. Stir in carrots and mushrooms. Reduce heat, cover and simmer 25 to 35 minutes until chicken is tender. Serve with hot cooked rice, if desired.