Baked Chicken Breasts Supreme

• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons salad oil
• 6 large chicken breast halves (2 1/2 to 3 lbs.)
• 1 (10 1/2 ounce) can cream of chicken soup
• 1/2 cup light cream (20%)
• 1/2 cup dry sherry
• 1 teaspoon tarragon leaf
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon chervil, leaves
• 1/4 teaspoon garlic powder
• 1 (6 ounce) can sliced mushrooms, drained

1. Heat oven to 350 degrees.
2. In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted.
3. Place chicken in baking dish, turning to coat with butter.
4. Arrange chicken skin side up; bake uncovered 1 hour.
5. Heat soup, cream and Sherry, stirring occasionally.
6. Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms.
7. Remove chicken from oven; drain fat from dish.
8. Pour soup mixture over chicken.
9. Cover tightly; cook 15 to 20 minutes longer or until fork tender.

butter, salad oil, chicken breast halves, cream of chicken soup, light cream, dry sherry, tarragon leaf, worcestershire sauce, chervil, garlic, mushrooms

Taken from www.food.com/recipe/baked-chicken-breasts-supreme-59793 (may not work)