1 fryer, cut into serving pieces or breasts
1/4 c. butter, butter or oil
1/2 c. chopped onion
1 c. sliced mushrooms
1 tbsp. chopped parsley
10 oz. can cream of mushroom soup, undiluted
3/4 c. dry sherry
1 tsp. each salt and paprika
Dash pepper
1 - 2 slices lemon

Brown chicken in butter, butter and oil. Remove from skillet and place in shallow dish. Add mushrooms and onion to butter in skillet. Cook until tender, but not brown. Add soup, sherry, seasonings, and lemon slices. Blend thoroughly. Pour over chicken and bake at 350 degrees about 1 hour until chicken is fork tender. Serve with hot cooked rice. Yields 4 servings.