Chicken Sherry (Easy and Super Delicious)

I created this very easy recipe many years ago that everyone has loved. Many years ago, for a short while, I was the chef at the Governor's Mansion in Atlanta for Governor and First Lady Busbee. Jackie Kennedy had been a dinner guest when I served this recipe, and she wanted to give it to her chef. I refused and Jackie was furious to say the least. She went to her grave never getting this recipe, and now that I am posting it on RecipeZaar, the entire world will have it. Even a beginner cook can make this recipe. If you have any questions e-mail me: [e-mail]

• Ready In: 1 hr 25 mins
• Serves: 6-8

Ingredients

• 6 -8  large chicken breasts (whole boned and skinned)
• 4  cups sour cream (real sour cream)
• 1⁄2 cup  drinking sherry wine or 1⁄2 cup cream sherry
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 4 (10 1/2ounce) cans  cream of mushroom soup
• 1⁄2 teaspoon dried tarragon
• 1⁄2 teaspoon  granulated garlic powder
• 1⁄2 teaspoon dried thyme
• 1  teaspoon curry powder
• 1⁄4 cup butter
•  paprika

Directions

1. Preheat oven to 375 degrees F.
2. In a deep baking dish, place 4 cans cream of mushroom soup, 4 cups sour cream, 1/2 cup drinking or cream sherry, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon tarragon, 1/2 teaspoon granulated garlic powder, 1/2 teaspoon thyme, 1 teaspoon curry powder, 1/2 stick of melted butter, and mix well.
3. Bury the chicken breasts in the mix and then sprinkle with paprika. Bake in preheated oven, uncovered, at 375 degrees F. for 60 minutes.
4. (Use the sauce over the chicken breasts, and as a gravy over stuffing and/or mashed potatoes) (The left over gravy can also be frozen and used in the future as a gravy over any mashed potatoes, biscuits, toast, poultry or fish.).