Chicken Chablis

On wax paper, combine the flour, 1 teaspoon salt, and pepper. Coat each piece of chicken with this mixture.

In a large skillet, heat the oil and 2 tablespoons butter. Add the chicken, a few pieces at a time, and saute over moderately high heat for 2-3 minutes on each side or until they are golden. Remove the chicken breasts and set aside.

In the same skillet, saute the onion. Add the soup, water, 1/2 cup wine, lemon juice, and the remaining butter; bring the mixture to a boil. Return the chicken to the skillet. Reduce the heat and simmer, covered, for 10 minutes, or until the chicken is tender.

In another skillet, melt the remaining butter. Add the mushrooms and saute for 5 minutes or until golden. Stir the peas into the skillet with the chicken. Cook, covered, for 5 minutes. Stir in the sauteed mushrooms and the remaining wine; heat thoroughly.

Serve over rice.