1 frying chicken
Salt & pepper
Flour
2 cans cream of mushroom soup
1 1/2 c. dry white wine, sautine, chiante
Butter

Preheat oven to 400 degrees. Roll chicken slightly salted in melted butter and then in seasoned flour. Place chicken in buttered pan skin side down. May be touching but not overlapping. Bake 20 minutes on each side and baste with leftover butter. Add cream of mushroom soup to the wine and pour over the chicken. Bake 20 minutes more or until tender. Some sour cream can be added to soup and wine.