Bring 2 cups of water to a boil with a pinch of salt. Add rice. Bring back to a boil. Cover. Simmer for 15 minutes. Remove from heat. Let steam 5 minutes. Remove the lid and fluff rice. Leave uncovered for two minutes. Cover to retain heat.

Heat oil in small sauteed pan. Season chicken. Saute both sides to get a nice caramelization. Set breasts aside. Add onion and garlic. Saute until fragrant. Add wine to the pan and scrape up any brown bits. Reduce by 1/2.

Add soup and water. Bring to a boil. Return chicken to pan and cover. Finish in a 350° oven for approximately 15-20 minutes or until chicken reaches 165° and juices run clear.

Serve over rice.

Variations; Cheddar, beer, broccoli, bell pepper, celery, basil, mashed potatoes, noodles