2 to 3 lbs. whole chicken breasts
1/3 c. all-purpose flour
1 (7/8 oz.) pkg. dry onion soup mix
1/3 c. sherry wine
1 (10 1/2 oz.) can cream of chicken soup, undiluted
2 med. carrots, cut in 1/4 inch slices
2 stalks celery, cut in 1/2 inch slices
1 (3 oz.) can mushroom slices, drained
Paprika

Grease a 15x10x1 inch pan. Place a large piece of foil in pan (large enough to overlap chicken). Dredge chicken in flour and put in pan, skin side down. Sprinkle dry onion soup mix over all.

Combine wine and soup, then add celery, carrots and mushrooms; spread over chicken. Dot with paprika. Cover with foil and bake at 350 degrees for 1 hour and 15 minutes, or until chicken is tender. Serves 4 to 6.