1 lb. chicken breasts (skinned, boneless, cubed)
Dash of salt, pepper, garlic powder, ginger and thyme
2 tbsp. butter
2 tbsp. oil
1/2 lb. mushrooms, sliced
1 red pepper, chopped
1 env. dry mushroom soup mix
1 1/4 c. water
1/2 c. white wine
1/2 tsp. soy sauce

Sprinkle chicken with spices. Heat butter and oil. Add cubed chicken. Cook slowly about 20 minutes, stirring frequently and add more butter if necessary.

Add mushrooms and pepper; saute for 15 minutes.

Add mushroom soup mixed with water. Blend well and add to chicken. Add wine and soy sauce. Simmer 10 minutes until well blended and smooth.