8 chicken breasts
1 1/2 sticks butter
2 cans mushroom soup
2/3 c. chicken broth or 2/3 c. water + 1 bouillon cube
3 or 4 tbsp. sherry
Salt, pepper & paprika

Melt 1 1/2 sticks butter in oven in a large skillet. Salt, pepper and paprika light chicken breast. Brown chicken in the melted butter for 15 minutes on high heat. In meantime, empty 2 cans of mushroom soup in saucepan. Dilute with broth. Add sherry. Heat. Pour over chicken and cook at 350 degrees for 40 minutes longer. Serve over rice.