6 chicken boneless breast halves
salt and pepper
1/4 cup butter
1 can (10.5 ounces) condensed cream of chicken soup
6 to 8 ounces mushrooms, sliced
3/4 cup dry white wine
2 tablespoons chopped green bell pepper
1/4 teaspoon leaf thyme, crushed
1 teaspoon dried parsley flakes
1/4 teaspoon tarragon or rosemary, crumbled
1/4 teaspoon dried minced chives or 1 scant teaspoon fresh

Lightly season chicken with salt and pepper. Brown chicken slowly in butter in a large skillet. Arrange browned chicken in a baking dish. To drippings in skillet add soup; stir to blend. Slowly add dry white wine, stirring until smooth. Add remaining ingredients and heat to boiling.
Pour sauce over the chicken and cover dish with foil. Bake at 350° for 25 minutes. Remove foil and continue baking for 35 minutes or until tender. Serve with rice or noodles.
Herbed Chicken Casserole Recipe serves 6.

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