2 whole chicken breasts, halved
1 pkg. seasoned coating mix for chicken
1 tsp. parsley flakes
1/2 tsp. sage leaves
1/2 tsp. rosemary leaves, crumbled
1/2 tsp. thyme
1 can condensed cream of mushroom soup, undiluted
1/4 c. chicken broth
1/4 c. sherry or chablis
1 can sliced mushrooms, drained

Preheat oven to 400 degrees. Line a shallow baking pan with foil. Coat chicken with seasoned coating mix as directed on package. Sprinkle with parsley, sage, rosemary and thyme.

Arrange chicken in pan and bake uncovered 30 minutes. Drain off any fat from pan.

Combine soup, broth, sherry and mushrooms. Pour a little sauce down center of chicken and pour remaining sauce around chicken. Bake 15 minutes longer or until tender. (May need cover with foil for these last 15 minutes so that gravy will not dry out.)

Arrange chicken breasts on heated serving platter. Spoon sauce over. 4 servings.