3 lg. chicken cutlets, cut in half
Salt and pepper
1/4 c. butter
1 can condensed cream of chicken soup
3/4 c. Sauterne wine
1 can water chestnuts, drained and sliced
1 pkg. fresh mushrooms, sliced and sauteed
2 tbsp. chopped green pepper
1/4 tsp. crushed thyme

Season chicken lightly with salt and pepper. Brown slowly in butter. Arrange in 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. For sauce, add soup to drippings, slowly add Sauterne, mixing smooth. Add remaining ingredients, heat to boiling. Pour sauce over chicken. Cover with foil and bake at 350 degrees for 25 minutes. Uncover and cook for 25 to 30 minutes more.