A recipe from Southern Living... a few years ago... been in the file for a while.
CHICKEN WITH WHITE WINE & MUSHROOMS
4 skinless, boneless chicken breasts, pounded to 1/2 inch thickness
salt and pepper
4 tablespoons butter, divided
1 (16 ounce) package linguine
1 (8 ounce) package sliced fresh mushrooms
1 cup dry white wine
1 (10 ounce) can cream of chicken soup
Sprinkle chicken with salt and pepper.
Melt 2 tablespoons butter in a skillet over medium-high heat; cook chicken breasts 4 to 5 minutes on each side or until done. Remove chicken; cover and keep warm. Reserve drippings in skillet.
Meanwhile, prepare pasta according to package directions.
Melt remaining 2 tablespoons butter in skillet over medium-high heat; add mushrooms, and sauté 8 minutes. Add wine, and stir to loosen particles from bottom of skillet; bring to a boil. Remove from heat; add soup, and whisk vigorously until smooth.
Arrange pasta on serving plate; top with chicken and sauce.
Yield: 4 servings