6 lg. chicken breast halves (2 1/2 to 3 lb.)
2 tbsp. butter
2 tbsp. vegetable oil
1 (10 oz.) can condensed cream of chicken soup
1/2 c. light cream (optional)
1/2 c. dry sherry
1 tsp. tarragon leaves
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1 (4 to 6 oz.) can sliced mushrooms, drained

Heat oven to 350 degrees. In oven, heat butter and oil in baking dish. Turn chicken to coat with butter and oil and then bake skin side up uncovered for 1 hour. In a saucepan, heat the remaining ingredients. Remove chicken from oven and drain fat from the dish. Pour soup mixture over chicken. Cover tightly. Cook 15 to 20 minutes longer or until fork tender.

NOTE: This dish can also be made in a crock pot. Rinse 6-12 boneless chicken breasts and pat dry. Mix remaining ingredients and pour over chicken breasts. Cover and cook on low setting for 5 to 7 hours.

Serve with white or wild rice.