3 lg. chicken breasts, split
Salt and pepper to taste
1/4 c. butter
1 (10 1/2 oz.) can cream of chicken soup
3/4 c. sauterne cooking wine
1 (5 oz.) can water chestnuts, drained and sliced
1 (3 oz.) can sliced mushrooms
3 tbsp. green pepper, chopped
1/4 tsp. crushed thyme

Brown the seasonings chicken in skillet. Arrange chicken skin side up in baking dish.

SAUCE: Add soup to drippings in skillet, slowly add sauterne, stirring until smooth. Add remaining ingredients. Bring to a boil. Pour over chicken. Cover baking dish with foil. Bake in preheated oven at 350 degrees for 25 minutes. Uncover and bake 25-30 minutes more, until tender. Serve with rice or noodles.