Fruited Chicken-En-Creme

• 2 Tbsp. butter
• 2 Tbsp. salad oil
• 6 chicken breast halves (2 1/2 to 3 lb.)
• 1 can (10 1/2 oz.) condensed cream of chicken soup
• 1/2 c. light cream
• 1/2 c. dry sherry
• 1 can (13 1/2 oz.) pineapple tidbits, drained
• 1/2 c. sliced green grapes
• 1 can (6 oz.) sliced mushrooms, drained

1. Heat oven to 350u0b0.
2. Heat butter and oil in baking dish (13 x 9 x 2-inch).
3. Place chicken pieces, skin side up, in baking dish. Bake 1 hour.
4. Heat soup, cream and sherry in saucepan, stirring occasionally.
5. Stir pineapple, grapes and mushrooms into soup mixture.
6. Remove baking dish from oven, drain off fat.
7. Pour soup-fruit mixture over chicken.
8. Cover baking dish with aluminum foil and bake 15 to 20 minutes longer.
9. If desired, garnish with clusters of green grapes. Yields 6 servings.

butter, salad oil, chicken, condensed cream, light cream, sherry, pineapple, green grapes, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987773 (may not work)