4 chicken breast with skin
2 cans cream of chicken soup
1 sm. jar mushrooms
1 can sliced water chestnuts
1 c. dry white wine
1/4 tsp. thyme
1/4 c. Puritan oil

Brown chicken breast in Puritan oil. Place with skin side up in casserole dish. In skillet with oil drippings, add chicken soup, white wine and thyme. Heat and mix well. Add mushrooms and water chestnuts. Pour over chicken. Bake at 350 degrees for 1 hour. Delicious served over rice.