4 whole boneless chicken breasts (8 halves)
1/2 c. flour
1/4 c. vegetable oil
1 (10 3/4 oz.) can Golden mushroom soup
1/2 c. sherry
1 tbsp. Worcestershire sauce
1/2 c. milk (not skim or 2%)
1 c. sliced fresh mushrooms
1 (8 oz.) can artichoke hearts (drained and quartered)
1 (16 oz.) can chopped tomatoes, drained
8 ripe olives (pitted and sliced)
1 (4 oz.) jar pimento (diced)
1/4 c. grated Parmesan cheese
2 tbsp. chopped parsley

Wash chicken and pat dry. Dredge in flour and brown in hot oil. Drain chicken on paper towels when brown, and place in a 13 x 9 x 2 inch glass pan which has been sprayed with Pam. Combine soup, sherry, Worcestershire, milk, mushrooms, artichokes, tomatoes, olives and pimentos in a large bowl and pour over chicken. Sprinkle cheese and parsley on top. Cover with foil and bake at 350 degrees for 1 1/2 hours or until chicken is tender. Excellent served with buttered, parslied pasta.