6-8 chicken breasts, skinned
Salt and pepper to taste
1 c. flour
1 stick butter
1 can cream of mushroom soup
1 can cream of celery soup
1 pkg. Lipton's dried onion soup mix
1 can sherry (about 10 oz.)
1/2 can water (about 5 oz.)
1 (4 oz.) can sliced mushrooms
Parsley and paprika

Salt, pepper, flour chicken breasts and brown lightly on both sides in 3/4 stick butter. Remove to Pyrex baking dish. Mix soups, sherry and water. Pour over chicken. Saute mushrooms in 1/4 stick butter and arrange over breasts. Sprinkle lightly with paprika and parsley. Bake at 350 degrees until done, approximately 1 hour to 1 1/4 hours.