2 split chicken breasts, skinned and boned

2 T melted butter

1 tsp kitchen bouquet

1-2 c white wine

Equivalent to 1 chicken bouillon cube

3 oz mushrooms

8 oz water chestnuts

1 T cornstarch or flour

2 T cold water

browned sliced almonds

Brush chicken with melted butter and Kitchen Bouquet.  Place mushrooms, wine, and bouillon in small pan – boil until bouillon dissolves.  Brown breasts quickly.  Add sauce, cover, cook 30 minutes to an hour on low until meat is tender.  Remove chicken, add everything else, adding more wine or water as needed.  Return chicken and heat through.  Garnish with almonds.  Serve on pasta or rice.