Directions
Prepare rice according to package directions. Set aside, keeping warm.
In a medium skillet, melt 3 tablespoons of butter. Sauté chicken until brown, about 6 to 7 minutes per side. Remove chicken to platter and keep warm. Add wine to skillet and allow to reduce for 2 to 3 minutes. Stir in soup and milk, heat through. Salt and pepper, to taste.
In a small skillet, melt remaining 2 tablespoons butter and stir in breadcrumbs; toast, stirring occasionally until lightly brown.
To serve divide rice on 4 plates top with chicken breasts, sauce and toasted breadcrumbs.