3 lg. chicken breasts, boned
1/4 c. butter
1 can clear chicken soup
3/4 c. sauterne wine
1 (5 oz.) can water chestnuts, drained & sliced
1 (3 oz.) can sliced mushrooms
2 tbsp. chopped green peppers
1/4 tsp. thyme

Lightly season chicken with salt and pepper, brown slowly in butter in skillet and arrange chicken skin side up in baking dish. Add soup to skillet drippings. Slowly add wine, stirring until boiling. Then pour sauce over chicken. Cover with foil, bake 30 minutes at 350 degrees. Uncover and bake 30 minutes at 350 degrees. Serve with rice.