5 chicken breasts, boned and skinned
parsley, salt, pepper and paprika
1 cube butter, plus 2 tbsp oil
1/2 lb. fresh mushrooms
1 c. Sherry/Sauterne
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of celery soup
1 c. bouillon

Wash and dry chicken. Season well with salt, pepper and paprika. Let stand for 15 minutes. In a large skillet, melt butter with oil. Brown chicken well on both sides. Remove chicken to baking dish large enough without placing one piece on top of another. Slice mushrooms and sauté in 1/2 cube butter. Add wine, soups and bouillon and simmer for 3 minutes. Then pour this sauce over the chicken and bake in 350°F oven for approximately 1 hour.

Serves 6 to 10.