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4 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.