12 lg. chicken breast halves
Flour
Salt and pepper to taste
Olive oil
1 (8 oz.) can water chestnuts, drained and sliced
2 cans cream of chicken soup
1/2 c. sherry wine
1/2 c. chicken stock
Fresh chopped parsley

Mix the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture. Saute the chicken in olive oil until evenly browned, about 10 minutes. Transfer to 3 quart casserole dish. Top chicken with water chestnuts. Mix soup, wine, and stock. Pour over chicken. Sprinkle with parsley flakes. Bake for 30 minutes in a 350 degree oven until fork tender.

Serves 8 to 10.