Baked Chicken Breasts

• 5 chicken breasts, boned and skinned
• parsley, salt, pepper and paprika
• 1 cube butter or margarine, plus 2 Tbsp oil
• 1/2 lb. fresh mushrooms
• 1 c. Sherry/Sauterne
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 (10 3/4 oz.) can cream of celery soup
• 1 c. bouillon

1. Wash and dry chicken.
2. Season well with salt, pepper and paprika.
3. Let stand for 15 minutes.
4. In a large skillet, melt butter or margarine with oil.
5. Brown chicken well on both sides. Remove chicken to baking dish large enough without placing one piece on top of another.
6. Slice mushrooms and saute in 1/2 cube butter or margarine.
7. Add wine, soups and bouillon and simmer for 3 minutes.then pour this sauce over the chicken and bake in 350u0b0 oven for approximately 1 hour.
8. Serves 6 to 10.

chicken breasts, parsley, butter, fresh mushrooms, sherrysauterne, cream of chicken soup, cream of celery soup, bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8079 (may not work)