6 chicken breast halves (skinless and boneless)
Salt and pepper
6 tbsp. butter
1/2 c. sour cream
3 tbsp. cooking sherry
1 (10 3/4 oz.) can of cream of mushroom soup
6 servings of pasta or rice, cooked

Salt and pepper boneless chicken breasts. In a skillet, melt butter and brown breasts on all sides. Place browned breasts in a greased casserole. Add sour cream, sherry, and cream of mushroom soup to the remaining butter in the skillet; mix well. Pour sauce over the breast, cover casserole dish and bake at 350 degrees for about 1 hour or until tender. Serve over cooked pasta or rice. Serves 6.