3 to 4 skinless, boneless chicken breasts
1/2 env. Knorr's mushroom soup mix
1/2 c. water
1/4 c. prepared chicken bouillon (low sodium)
2 tsp. granulated garlic
1 tbsp. Cavendar's Greek seasoning
1 tsp. parsley flakes
1 tbsp. Knorr's meat seasoning
2 tbsp. Chardonnay
Black pepper to taste

Saute chicken in 1 tablespoons cooking oil. Combine soup mix and water. Add to chicken, along with bouillon. Stir in remaining seasonings and Chardonnay. Cover and cook 10 minutes over medium heat. Serve gravy over mashed potatoes.