Combine together 1 can of Cream of Mushroom soup, 1 can of water, minced onion, fresh ground pepper, parsley, rosemary, worschestire sauce, and wine, and whisk until blended (it will be slightly lumpy.) Set mixture aside.
In a large skillet on medium high heat, brown 4 chicken breast on both sides. Once chicken is browned, carefully pour soup mixture over the chicken. Add jar of mushrooms. Bring the pan to a boil and boil for about 10 minutes. Then drop the heat and simmer the chicken on low heat, stirring occasionally until the chicken is cooked thoroughly, aproximatley 30 minutes. Chicken is done when juices run clear.