Chicken Breasts In Wine Sauce

2 tablespoons butter or margarine

3 whole chicken breasts -- skinned and boned

-- halved 1 can {10 3/4 oz.} condensed cream of chicken

soup 1/4 cup white wine

Dash pepper 1 1/2 cups sliced carrots

1 4.5 oz. jar sliced mushrooms -- drained

Hot cooked rice

In large skillet over medium heat, melt butter. Brown chicken breasts about 5 minutes on each side. In small bowl, combine soup, wine, and pepper; pour over chicken. Stir in carrots and mushrooms. Reduce heat. Cover; simmer 25 to 35 minutes or until chicken is tender. Serve with hot cooked rice.