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1
lay out the chicken breast on a cutting board, trim any excess fat from the breasts.
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2
You can also cube the chiken if you prefer.
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3
Mix all seasoning ingredients in a small bowl.
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4
Using the seasoning mix season each side of the chicken breasts.
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5
Heat a 10 inch skillet over medium heat then add the butter and melt.
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6
Once the butter is just melted add the chicken and brown on all sides.
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7
remove from pan and place in 9x13 inch casserole dish.
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8
Do not drain or use kitchen paper to remove fat.
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9
In the pan reserve the butter and place the diced vegetables and water chestnuts.
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10
Sweat the veggies until soft but not brown or burnt.
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11
Deglaze the pan with wine or juice whichever you decided to use then add the soup and stir to mix.
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12
heat just a bit to thin out the sauce a little bit and then pour directly over the chicken breasts.
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13
Cover with aluminum foil and bake in a preheated oven set at 365F
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14
Bake about twenty minutes then remove the foil and bake five minutes longer.
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15
Remove from oven let stand ten minutes and serve over warm cooked rice and garnish with parsley.
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16
Serve with a side of grilled asparagus tips or steamed broccoli spears with a good rustic country French bread.
