8 to 10 boneless chicken breast halves OR 4 each leg quarters and breast halves
6 tbsp. butter
6 tbsp. flour
2 tsp. lemon pepper
1/2 tsp. sage
1/2 tsp. thyme
1 to 2 tbsp. paprika
2 cans condensed mushroom soup
1 c. water
1/2 c. sherry

Preheat oven to 375 degrees. Grease a 9 x 13 inch pan. If you use a nice one, you can serve right from this pan. Arrange the chicken in the pan. I always remove the skin from the chicken and bone the breast halves. Using a pastry cutter, mix the butter, flour and spices until crumbly. Spread on top of the chicken. Bake, uncovered, for 20 minutes. Whisk together undiluted mushroom soup, water, and sherry. Pour over the chicken. Bake 30 minutes longer, or until tender. Serves 4 to 5.