Preheat your oven to 350°F (175°C).

In a large frying pan, melt margarine over medium heat.

Fry chicken breasts until golden brown on both sides.

Remove the chicken from the pan and place them in a baking dish.

In the same frying pan, combine cream of chicken soup, Sauterne wine, sliced water chestnuts, sliced mushrooms, and chopped green pepper.

Heat the mixture over low heat for 5 minutes, stirring occasionally.

Pour the sauce mixture over the chicken in the baking dish, ensuring that all pieces are coated.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

After 25 minutes, uncover the baking dish and continue baking for another 25 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly thickened.