Title: Chicken Breasts Special
Categories: Poultry
Yield: 8 Servings

8 Chicken breast halves; boned
-and skinned
Salt
Freshly ground pepper
Paprika
1/2 Stick butter
1/2 lb Fresh mushrooms
1/2 Stick butter
1/4 c Sherry
1 cn (10.75-oz) cream of mushroom
-soup
1 c Sour cream
1 cn (2.8-oz) Durkees onion rings
-(optional)

Place chicken breasts in a 9x13 baking dish. Sprinkle each piece of chicken
with salt, pepper, and lots of paprika. Cut 1/2 stick of butter into pats
and top chicken breasts. Bake, covered, for 1 hour at 350ø. Wash mushrooms.
Slice some in half, leave some whole. Saut‚ in butter and sherry over
medium heat in a heavy skillet. When chicken is done, remove from baking
dish. Add mushrooms (including juice), soup, and sour cream to drippings.
Mix well. Return chicken to dish and partially cover with sauce mixture.
Top with onion rings and bake, uncovered, for 10 to 15 more minutes. Serve
with sauce spooned on top. Yield: 8 servings.

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.