3 lg. chicken breasts, split
1 tsp. salt
1/4 tsp. pepper
2-3 tbsp. oil
1 can cream of chicken soup
3/4 c. white wine
4 oz. can mushrooms (stems & pieces), drained
5 oz. can waterchestnuts, sliced & drained
2 tbsp. chopped green pepper
1/4 tsp. thyme
Cooked rice, if desired

Preheat oven to 350 degrees. Sprinkle chicken with salt and pepper; brown in hot oil. Place skin side up in an 11 x 7 x 1 inch (approximate) baking dish. Blend soup into drippings in skillet, then gradually stir in the wine. Add drained mushrooms, water chestnuts, green pepper and thyme.

Heat to boiling, then pour around chicken. Cover baking dish with foil. Bake at 350 degrees for 25 minutes; uncover and bake 25-35 minutes longer, until chicken is tender. Serve with hot rice if desired.

Note: Boneless chicken breasts cuts cooking time (uncovered).