From: Jane and Roger Finch
This is a very easy recipe that has been in the Finch house for a long time. Jenny made this for dinner when she was 9 years old. She called Jane at work every 15 minutes to make sure she wasn't messing it up. It turned out pretty good.
3 large chicken breasts, cut in half
2 tablespoons butter
1 can cream of mushroom soup
3/4 cup cooking sauterne or any dry white wine or vermouth
1- 5 ounce can water chestnuts, sliced
1 cup sliced mushrooms or 1- 4ounce can mushrooms
2 tablespoons chopped green pepper or more
1/4 teaspoon crushed thyme
Serve with rice.
Brown chicken breast halves in butter. Remove breasts to a plate.
Brown the mushrooms.
Add soup, stirring constantly.
Add wine and stir until smooth.
Add rest of ingredients including chicken breasts. Bring to a boil.
Bake, covered in a 350 degree oven for 30-40 minutes. Can be baked, covered on a stovetop.
Serve with rice.