Herbed Chicken

• 3 large chicken breasts, halved
• salt and pepper
• 1/4 c. margarine or butter
• 1 can condensed cream of chicken soup
• 3/4 c. cooking Sauterne
• 1 (3 oz.) can broiled sliced mushrooms, drained
• 1 (5 oz.) can sliced water chestnuts, drained
• 2 Tbsp. chopped green onion
• 1/4 tsp. crushed thyme

1. Lightly season chicken with salt and pepper; brown slowly in margarine in skillet.
2. Arrange chicken, skin side up, in baking dish.
3. Add soup to drippings in skillet.
4. Slowly add Sauterne, stirring until smooth.
5. Add remaining ingredients; heat to boiling.
6. Pour sauce over chicken.
7. Cover with foil; bake in a 350u0b0 oven for 25 minutes.
8. Uncover; continue baking for 25 to 35 minutes, or until chicken is tender.
9. Serve with rice.

chicken breasts, salt, margarine, condensed cream, cooking sauterne, mushrooms, water chestnuts, green onion, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539249 (may not work)