1 broiler fryer (2 1/2 - 3 lb.), cut up
1/4 c. oil or shortening
1 med. onion, chopped
1 (3-4 oz.) can mushroom pieces, undrained
1 (10 oz.) can condensed cream of mushroom soup, undiluted
3/4 c. dry sherry
1 tbsp. chopped parsley
1 tsp. salt
1 tsp. paprika
Dash pepper
1 lemon, sliced

Brown chicken slowly in oil. Remove from pan and place in a single layer in a shallow baking dish. Drain mushrooms (save liquid). Add mushrooms and onions to skillet, cook until tender. Add soup, sherry, seasoning and mushroom liquid. Blend thoroughly, pour over chicken. Place lemon slices on top. Bake, uncovered in 350 degree oven for 45 minutes.

When I made this recipe, I baked the chicken, instead of frying it, for about 1/2 hour. I made the sauce and poured it over the chicken and refrigerated until I was ready to bake it. Then I just baked it for an hour to make sure it was heated and flavored through.