3 boned and skinned chicken breasts
1 tbsp. butter
1 tsp. chicken bouillon
1/3 c. dry wine
2 (4 oz.) cans mushrooms
Flour

Cut chicken into strips or bite size pieces. Dredge in flour; melt butter in large skillet. Lay in chicken and brown to golden brown. Remove chicken; throw in mushrooms with juice, wine, bouillon, and 4 ounces of water. Sprinkle in a little flour and stir. Lay in chicken and simmer 1/2 hour. Serve over rice or fettucini noodles. Can be frozen. Or served the next day without affecting the quality of the dish.