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CHICKEN WITH SHERRY CREAM SAUCE 
6 whole chicken breasts, boned & skinned
3/4 c. flour
2 tsp. salt, optional
1 tsp. poultry seasoning
3 tbsp. oil
1/4 tsp. pepper

SHERRY CREAM SAUCE:

2 undiluted cans cream of mushroom soup
2 cans sliced mushrooms
1 c. sherry (or white wine)
1 tsp. minced garlic
1/2 tsp. poultry seasoning

Combine flour and seasonings. Dredge chicken in flour mixture. Brown on both sides in oil. Arrange chicken in shallow baking dish. Prepare sauce. Pour over chicken and bake in 350 degree oven for 1 hour.

Note: I have omitted flouring and dredging chicken when in a hurry - still tastes delicious - sauce is a little thinner.

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