2 tbsp. butter
2 tbsp. salad oil
6 lg. chicken breast halves
1 can cream of chicken soup
1/2 can light cream
1 (6 oz.) can sliced mushrooms, drained
1/2 c. apple juice
1 1/2 tsp. sherry flavoring
1 tsp. tarragon leaves
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder

Preheat oven to 350 degrees. In oven, heat butter and oil in 9x13 inch baking dish until butter is melted. Place chicken in baking dish, turning to coat with butter. Arrange skin side up; bake uncovered 50 minutes. Heat soup, cream, juice and sherry flavoring, stirring occasionally. Stir in tarragon, Worcestershire sauce, garlic powder and mushrooms.

Remove chicken from oven; drain fat from dish. Pour soup mixture over chicken. Cover tightly; cook 15-20 minutes longer or until fork tender.