14 to 16 chicken tenders, uncooked boneless, skinless 1 (10.75 oz.) can cream of celery soup 1/2 c. Barefoot Chardonnay 1 c. sour cream 1/4 tsp. coarse ground black pepper 1/4 tsp. parsley flakes Place chicken in hot skillet with 1 tablespoon vegetable oil and cook for 1 1/2 to 2 minutes on each side until light brown. Remove from heat and keep warm while preparing the sauce. Into a 1 1/2 quart pan place 1 can cream of celery soup and 1/2 cup Chardonnay. Bring to a boil for 3 minutes, stirring frequently. Remove from heat and add sour cream, stirring well. Add black pepper and parsley. Serve over prepared chicken.