3 chicken breasts, boneless and halved (6 pieces)
Seasoned salt
3-4 tbsp. butter
1/2 c. sherry
1 can button mushrooms
1 pkg. chicken gravy mix
1 c. sour cream

Lightly sprinkle chicken with seasoned salt. Brown in butter in Dutch oven. Add sherry and liquid from can mushrooms. Cover and bake in 350 degree oven 45 minutes to 1 hour until chicken is tender. Remove chicken to serving dish; keep warm.

Measure pan juices and add water if necessary to make 1 1/2 cups liquid. Carefully blend liquid and chicken gravy mix in Dutch oven. Bring to a boil.

Reduce heat and simmer uncovered 5 minutes, stirring constantly. Blend in sour cream and add button mushrooms. When sauce is smooth and hot, pour over chicken breasts. Serve with rice.