Ingredients:
- 6 chicken breast halves
- salt and pepper
- 1/4 cup butter
- 6 to 8 ounces sliced mushrooms
- 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of chicken soup
- 3/4 cup dry white wine
- 1 can (5 ounces) water chestnuts, drained, sliced
- 2 tablespoons chopped green bell pepper
- 1/4 teaspoon leaf thyme, crushed
- 1/4 teaspoon leaf basil
Preparation:
Wash chicken and pat dry; sprinkle with salt and pepper. Heat butter in a large skillet over medium-low heat; cook chicken slowly until browned, turning to brown both sides. Remove chicken pieces to an 11x7 or 13x9-inch baking dish. Add mushrooms to the skillet and sauté until tender. Add soup to skillet then slowly stir in wine. Add remaining ingredients and bring to a boil. Pour sauce over chicken. Cover baking dish with foil and bake at 350° for 25 to 30 minutes. Uncover and bake 20 to 25 minutes longer, until chicken is tender and juices run clear. Serve with hot cooked rice or noodles.Serves 6.
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