2 tbsp. butter
2 tbsp. salad oil
6 lg. chicken breast halves
1 can cream of mushroom soup
1/2 c. light cream
1/2 c. dry sherry
1 tsp. tarragon leaves
1 tsp. chervil leaves
1/4 tsp. garlic powder
1 can sliced mushrooms

Preheat oven to 350 degrees. In oven heat butter and oil in baking dish until butter melts. Place chicken in dish, turning to coat with butter. Arrange skin side up, bake, uncovered 1 hour. Heat soup, cream and wine, stirring occasionally. Stir in spices and mushrooms. Remove chicken from oven, drain fat from dish. Pour soup mixture over chicken. Cover tightly, cook 15 to 20 minutes. Longer until fork tender.