Herbed Chicken

• 3 large chicken breasts, halved
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. butter or margarine
• 1 can cream of celery soup
• 3/4 c. white wine or water or liquid from 1 can water chestnuts
• 1 (8 oz.) can water chestnuts, thinly sliced
• 1/4 tsp. thyme
• 2 Tbsp. chopped green pepper
• 1 Tbsp. minced dried onion or fresh

1. Season chicken with salt and pepper and brown in a heavy skillet with butter.
2. Arrange in pan approximately 11 x 7 x 1 1/2-inches.
3. Blend soup with drippings in skillet.
4. Stir wine (or other liquid) in slowly.
5. Add remaining ingredients and heat to boiling.
6. Pour over chicken.
7. Cover with foil; bake at 350u0b0 for 20 minutes.
8. Remove foil and bake another 30 minutes.
9. Serves 6.

chicken breasts, salt, pepper, butter, cream of celery soup, white wine, water chestnuts, thyme, green pepper, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=464372 (may not work)