4 chicken breasts, skinned & boned
1/4 c. butter
1 med. chopped onion
10 1/2 oz. can cream of chicken soup
2/3 c. dry sherry or white table wine
1 tbsp. parsley
1 tsp. paprika
Pepper to taste
1 tbsp. lemon juice

Lightly brown the chicken breasts in butter. Remove chicken from skillet and place in baking dish. Add the onions to the butter and cook only until tender. Add the soup, sherry, seasonings and lemon juice. Blend thoroughly and pour over the chicken. Bake in a 350 degree oven about 1 hour or until the chicken is fork tender. Garnish with lemon slices. Serve with hot cooked rice or pasta.