2 tablespoons butter or margarine
3 whole chicken breasts — skinned and boned
— halved 1 can {10 3/4 oz.} condensed cream of chicken
soup 1/4 cup white wine
Dash pepper 1 1/2 cups sliced carrots
1 4.5 oz. jar sliced mushrooms — drained
Hot cooked rice
In large skillet over medium heat, melt butter. Brown chicken breasts about 5 minutes on each side. In small bowl, combine soup, wine, and pepper; pour over chicken. Stir in carrots and mushrooms. Reduce heat. Cover; simmer 25 to 35 minutes or until chicken is tender. Serve with hot cooked rice.