4 chicken breasts
1/2 lemon
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. flour
1/3 c. cooking sherry
1/2 c. grated Parmesan cheese
1 (10 oz.) can cream chicken soup

Rub 4 chicken breasts with lemon juice. Sprinkle with salt and pepper. Coat with flour. Combine sherry, cheese, and cream of chicken soup. Pour over chicken. Cover and simmer slowly, turning occasionally until chicken breasts are tender, approximately 45-60 minutes.