Herbed Chicken Breast

Makes 6 servings

  • 3 chicken breasts halved
  • Salt and freshly ground pepper to taste
  • 1/4 cup margarine
  • 1 10 1/2-ounce can cream of chicken soup
  • 1/4 cup vermouth
  • 1/2 cup chicken broth
  • 1 5-ounce can water chestnuts sliced, drained
  • 1/4 pound mushrooms fresh, thinly sliced
  • 1/4 cup onions minced
  • 1/4 cup green bell peppers minced
  • 1/2 teaspoon thyme dried, crushed

Skin chicken breasts; lightly salt and pepper.

In a skillet, brown chicken in margarine; remove to a greased 9 x 13-inch baking dish.

To drippings in skillet, add soup, vermouth, and chicken stock; cook, stirring, until smooth. Add water chestnuts, mushrooms, onion, green pepper, and thyme. Bring to boil; pour over chicken and cover with foil.

Bake in a preheated 350° F oven for 25 minutes. Remove foil and bake 15 minutes longer.

Serve with hot rice.

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