4 chicken breasts, split in half (remove the skin)
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
6 lg. fresh mushrooms
1/4 c. dry white wine
1 lg. green pepper, cut into strips
1 lg. onion, chopped or sliced
1 can cream of mushroom soup

Season chicken with salt and pepper. Brown in butter in a skillet. Arrange in a 13 x 9 inch baking dish. Blend soup into dripping. Slowly stir in wine. Add remaining ingredients. Heat thoroughly. Pour over chicken. Cover and bake at 350 degrees for 50-60 minutes. Remove cover and bake an additional 10 minutes or until chicken is tender. Serve over noodles. Serves 4.