Heavenly Chicken
(Contributed by Gay Springfield)


 3 lg. chicken breasts, halved

 3/4 C. coarsely chopped onion

 1/2 C. sliced celery

 1 can Condensed cream of mushroom soup

 1/4 C. dry white wine or cooking sherry

 1 can (6 oz) sliced mushrooms, drained

 1 Can (5 oz) water chestnuts, sliced, drained

 1 pkg. (7 oz) frozen pea pods, thawed (or fresh)

 1.3 C. all purpose flour

 1 clove garlic, minced

 1/4 C. veg. oil

 salt and pepper to taste (use less if using Cooking Sherry)


 Coat chicken with 1/3 C. flour. Sprinkle with a little salt and

 pepper. Brown in 1/4 C. oil in a skillet. Remove chicken. Using

 same skillet, saute` onion, celery and garlic until tender. Add

 undileted soup, blend in wine. Add mushrooms and water chestnuts.

 Bring to a boil. Return chicken to skillet. Cover and simmer 20

 minutes. Add Pea pods, cook for 10 more minutes. Serve on bed of rice or noodles

 and spoon sauce over the chicken.