1 broil fryer, cut up or 4 chicken breasts
1/4 c. butter
Pepper, to taste
1 lg. onion
1 doz. fresh mushrooms, quartered
1 can cream of mushroom soup
3/4 c. cooking sherry
1 tsp. paprika
1 tbsp. parsley
1 tsp. lemon juice
Reserve parsley sprigs for garnish

Melt butter in fry pan; brown and pepper chicken on all sides. Remove and place in baking dish. Add onions and mushrooms to skillet juices; saute until golden. Add mushroom soup and sherry, mix until blended.

Sprinkle paprika and parsley on mixture; bring to boiling, stirring occasionally. Simmer for 10 minutes. Add lemon juice stir. Pour over chicken. Bake uncovered in moderate (300 degree) oven 30 minutes or until bubbly. Serves 4. Serving suggestion: serve with rice.