2 whole chicken breasts, about 1 lb. boneless
2 tbsp. butter
3 med. sweet potatoes, cooked and cut up (can used canned too)
1/4 c. dry sherry
1 can Campbell's cream of mushroom soup
2 tbsp. orange juice
1/4 tsp. sage
Orange slice and parsley

Pound chicken to 1/4 inch thickness. In skillet over medium heat, in hot butter, cook and stir potatoes 1 minute. Add sherry. Heat to boiling, about 1 minute. Stir in soup, orange juice and sage. Arrange chicken in skillet. Reduce heat to low. Cover; simmer 20 minutes until chicken is tender. Serve with white rice. Garnish with orange slices and parsley. Serves 4.