8 boneless chicken breasts
1 tsp. salt
1/8 tsp. pepper
1/4 c. butter
1/2 c. cooking sherry
6 med. carrots, cut in 2 inch sticks
1 bunch fresh broccoli, cut in spears, or 1 lg. frozen spears, cooked & drained
10 1/2 oz. can chicken mushroom soup
2 tbsp. flour
4 oz. can mushrooms, drained
2/3 c. dairy sour cream

Melt butter in Dutch oven. Season chicken with salt and pepper. Saute chicken until golden brown (15 to 20 minutes) turning occasionally. Remove chicken. Place carrots in pan, lay chicken on top and pour sherry over. Cover and simmer for 50 to 60 minutes until chicken and carrots are tender. Cook broccoli 10 minutes before chicken is done. Remove chicken to warm place.

In large platter - oblong serving casserole, lay broccoli spears with flowers at both edges. Top with carrot sticks, then chicken down the middle. KEEP WARM.

Blend soup, flour and mushrooms in bowl. Add to liquid in pan chicken and carrots were cooked in. Cook over medium heat until mixture has simmered for 3 to 4 minutes. Blend in sour cream and heat, but do not boil. Pour over chicken and vegetables.