6 whole chicken breasts, boned & skinned
3/4 cup all-purpose flour
2 tsp. salt, optional
1 tsp. poultry seasoning
3 tbsp. oil
1/4 tsp. pepper

SHERRY CREAM SAUCE:

2 undiluted cans cream of mushroom soup
2 (4 oz. ea.) cans sliced mushrooms, drained
1 cup sherry (or white wine)
1 tsp. minced garlic
1/2 tsp. poultry seasoning

Combine flour and seasonings. Dredge chicken in flour mixture. Brown on both sides in oil. Arrange chicken in shallow baking dish. Prepare sauce. Pour over chicken and bake in 350°F oven for 1 hour.

Note: I have omitted flouring and dredging chicken when in a hurry - still tastes delicious - sauce is a little thinner.

Serves 6.