Baked Chicken Breasts Supreme

This chicken is very good. The sauce is a sherry wine sauce. This is from a 1973 Betty Crocker cookbook.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine
• 2  tablespoons  salad oil
• 6  large chicken breast halves (2 1/2 to 3 lbs.)
• 1 (10 1/2ounce) 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

Directions

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.