Baked Chicken Breast Or Turkey Breast

• 2 Tbsp. butter or margarine
• 2 Tbsp. salad oil
• 6 large chicken breast halves
• 1 can cream of chicken soup
• 1/2 c. light cream (half and half)
• 1/2 c. apple juice
• 3 Tbsp. sherry flavoring
• 1 tsp. tarragon leaves
• 1 tsp. Worcestershire sauce
• 1/4 tsp. chervil leaves
• 1/4 tsp. garlic powder
• 1 can sliced mushrooms, drained (6 oz.)

1. Heat oven to 350u0b0.
2. Heat butter and oil in baking dish until melted.
3. Place chicken in dish, turning to coat with butter. Arrange skin side up.
4. Bake 1 hour.
5. Heat soup, cream and wine, 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 and cook 15 to 20 minutes longer or until tender.

butter, salad oil, chicken breast halves, cream of chicken soup, light cream, apple juice, sherry flavoring, tarragon leaves, worcestershire sauce, chervil leaves, garlic powder, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361124 (may not work)