5 whole chicken breasts, halved
1 c. sliced onions
1 c. celery pieces
1 1/2 c. burgundy wine
1 c. sliced mushrooms
1/2 c. water or juice from mushrooms
Salt, pepper & garlic powder as needed

Breasts, seasoned with salt, pepper and garlic are browned in oil and removed. Onions and celery are browned in same skillet, then breasts returned to pan. Wine is poured over chicken, heat reduced, cooking for about 40 minutes. Mushrooms are added near the end of cooking. Serve over rice.