4 to 6 chicken breasts
1/4 c. vegetable oil
3/4 c. cooking sherry
3/4 c. water
1/4 c. butter, melted
1/2 tsp. dry mustard
1/2 tsp. whole basil leaves
1 sm. onion, chopped
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. all-purpose flour

Lightly brown chicken breasts in hot vegetable oil; place in a 9 inch baking dish. combine remaining ingredients except flour; pour over chicken. Bake at 350 degrees for 1 hour. Place chicken on a serving platter. Pour pan drippings into a small saucepan. Make a paste with flour and a small amount of water; add to pan drippings and cook until thickened, stirring constantly. Strain gravy, and serve hot over chicken breasts. Yield: 4 to 6 servings.