6 to 8 boneless chicken breasts
2 cans cream of mushroom soup
1/2 c. beer
1/2 tsp. dill, chopped
1/2 onion, finely chopped
2 1/2 tbsp. parsley, chopped
1/2 tsp. dried tarragon
1 clove garlic, crushed
2 tsp. salt
1/2 tsp. pepper

Mix soup and beer together in saucepan. Bring to boil and remove from heat. Stir in dill, onion, parsley, garlic and tarragon. Lay chicken breasts in glass baking dish. Sprinkle with salt and pepper. Pour beer mixture over chicken, cover tightly and bake in 400 degree oven for 40 minutes.