1 (6 oz.) pkg. long grain and wild rice mix
3 lg. chicken breast, de-boned and halved lengthwise
1/4 c. butter
1 (10 1/2 oz.) can cream of chicken soup
3/4 c. sauterne
1/2 c. sliced celery
1 (3 oz.) can sliced mushrooms, drained (1/2 c.)
2 tbsp. chopped canned pimiento

Prepare rice mix, using package directions. Season chicken with salt and pepper in skillet, brown slowly in butter. Spoon rice into 1 1/2 quart dish, to with chicken. Add soup to skillet, slowly add sauterne, stirring until smooth. Add remaining ingredients, bring to boil, pour over chicken. Cover, bake at 350 degrees for 25 minutes. Serves 6.