3 whole chicken breasts, halved
3 to 4 tbsp. butter
1/2 c. sherry
1 can (4 oz.) whole button mushrooms
1 c. sour cream
1 pkg. chicken gravy mix
Rice for 5 to 6 people

Lightly sprinkle chicken with seasoned salt. Brown chicken in butter in Dutch oven. Add sherry and LIQUID from can of mushrooms. Cover and bake at 350 degrees for 45 to 60 minutes. Remove chicken to serving dish. Measure pan juices and add water, if necessary, to measure 1 1/4 cups of liquid. Blend liquid and chicken gravy mix. Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes, stirring continuously. Blend in sour cream and add button mushrooms. When sauce is smooth and hot, pour over chicken breasts and rice.