2 whole chicken breasts, 1 1/2 lb. total
3 tbsp. butter
1 c. sliced fresh mushrooms
1/3 c. dry white wine
1/3 c. water
1 single serving envelop instant cream of chicken soup mix

Skin and split breasts. Remove bone and tendon. Rinse and pat dry. In a 19 inch skillet cook chicken in butter over medium high heat 5 minutes or until browned evenly. Add mushrooms and cook 3-5 minutes more, or until chicken is tender. Transfer chicken only to warm platter and keep warm.

For sauce, in a small bowl, combine wine, water, and soup mix. Add to mushrooms. Cook and stir until thick and bubbly, scraping up browned bits. Spoon mushroom sauce over chicken. 4 servings. Serve with wild rice.