1 (2-3 lb.) broiler fryer, cut up
1/4 c. butter or oil
1 med. size onion, chopped (1/2 c.)
1/2 lb. sliced mushrooms, fresh or 1 can (4 oz.), drained
1 can cream of mushroom soup, undiluted
3/4 c. dry sherry
1 tbsp. chopped parsley
1 tsp. salt
Dash of pepper
1 tsp. paprika
1-2 lemon slices

Brown chicken slowly in butter or oil. Remove from skillet and place in single layer in 11 x 7 inch shallow pan or dish. Add mushrooms and onions to butter remaining in skillet and cook until tender, but not brown. Add soup, sherry, seasonings and lemon slices. Blend thoroughly. Pour over chicken. Bake uncovered in moderate 350 degree oven for about 1 hour or until chicken is fork tender. Serves 4.