1 1/2 lb. fryer pieces (boned skinless breast are excellent)
1/4 c. flour
2 tbsp. oil
1/4 c. water
1/2 c. dry white wine
1 pouch Campbell's onion soup mix
1 c. sliced mushrooms
1 c. green & red pepper slices

1. Coat chicken with flour. In 10 inch skillet over medium heat, add oil and when hot cook chicken until brown on all sides. Remove chicken. Spoon off drippings.

2. To skillet, add water, wine, soup mix and mushrooms. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover. Simmer 25 minutes.

3. Add pepper strips. Cover, simmer 10 minutes or until chicken is fork tender. Remove chicken to platter. Cook soup mixture until thickened about 5 minutes. Spoon over chicken. 6 servings.

Note: This dish is excellent if dinner is delayed. Do not remove chicken and keep temperature on low. More water or wine may be added if necessary, depending on length of delay. Sauce will thicken and chicken will be moist.