4 whole boneless chicken breasts (8 halves)
8 tbsp. butter
1 1/2 tsp. marjoram
1 tbsp. garlic powder
2 c. sliced fresh mushrooms
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1/2 c. dry vermouth
Salt & pepper to taste

Place the 8 pieces of chicken in dish. Put tablespoon of butter on each piece. Sprinkle marjoram and garlic plus salt and pepper over the chicken. Next cover with the mushrooms.

Combine the soup, sour cream and vermouth; spread over chicken. Sprinkle about another 1/2 teaspoon of marjoram on top. Bake at 350 degrees for 1 hour. Serve with wild rice.