6 chicken breasts, split & boned
1 can mushrooms or fresh
1/4 c. butter
1 can cream of chicken soup
1/2 can chicken broth
1/4 tsp. thyme
3/4 c. sauterne
1 (5 oz.) can water chestnuts, drained

Lightly season chicken with salt and pepper. Brown slowly in butter. Arrange in baking dish. Pour sauce over.

SAUCE: Add soup to drippings. Slowly add wine, add rest of ingredients. Heat to boiling, cover with foil. Bake at 350 degrees for 25 minutes, uncover and bake for another 25 to 35 minutes.