Ingredients
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2 tablespoons butter or 2 tablespoons margarine
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2 tablespoons salad oil
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6 large chicken breast halves (2 1/2 to 3 lbs.)
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1 (10 1/2 ounce) can cream of chicken soup
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1/2 cup light cream (20%)
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1/2 cup dry sherry
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1 teaspoon tarragon leaf
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1 teaspoon Worcestershire sauce
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1/4 teaspoon chervil, leaves
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1/4 teaspoon garlic powder
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1 (6 ounce) can sliced mushrooms, drained
Instructions
- Heat oven to 350 degrees.
- In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted.
- Place chicken in baking dish, turning to coat with butter.
- Arrange chicken skin side up; bake uncovered 1 hour.
- Heat soup, cream and Sherry, stirring occasionally.
- Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms.
- Remove chicken from oven; drain fat from dish.
- Pour soup mixture over chicken.
- Cover tightly; cook 15 to 20 minutes longer or until fork tender.