8 boned chicken breasts
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1/2 c. white cooking wine
4 med. carrots, cut in 2 inch sticks
1 pkg. frozen broccoli spears, cooked and drained
10 1/2 oz. can cream of chicken soup
6 tbsp. flour
4 oz. can mushrooms
1/2 c. sour cream

Bone and remove skin from chicken breast. Sprinkle with salt and pepper and toss in flour. Saute chicken in butter approximately 15 minutes. Pour wine over chicken, lift and add carrots under chicken. Cover and steam 30 minutes.

Cook broccoli according to instructions. Remove chicken. Arrange carrots and broccoli on platter alternating with chicken for color.

Blend soup and mushrooms in pan and add liquid in pan for 3 or 4 minutes. Blend in sour cream and simmer additional 3 minutes. Pour over chicken and vegetables. Serve hot.