by Sue Ristow
1⁄2 cup flour
2 tsp. seasoned salt
1 tsp. pepper
1 pkg. skinless chicken breasts, cut in strips or chunks
1⁄4 cup cooking oil
1 pkg. onion-mushroom soup mix
2 cups dry white wine
Combine flour, salt and pepper in a bag and shake chicken pieces in bag to coat. Brown chicken on all sides in oil and sprinkle with soup mix. Pour wine over top, cover and simmer until tender-about 45 minutes. Serve with rice.
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