2 tbsp. butter
3 whole chicken breasts, skinned, boned & halved
10 3/4 oz. can condensed cream of chicken soup
1/4 c. white wine, 1/2 c. water or milk
Dash pepper
1 1/2 c. sliced carrots
5 potatoes, peeled & cubed (1" cubes)

In a large skillet over medium heat, melt butter. Brown chicken breast, about 8 minutes on each side. In a small bowl combine soup, wine, water and pepper. Pour over chicken. Stir in carrots and potato. Reduce heat. Cover and simmer 25-35 minutes. 6 servings.