4 lg. or 6 med. chicken breasts
1 can condensed cream of mushroom soup (low sodium)
1 (3 oz.) can (2/3 c.) mushrooms (preferable to use fresh mushrooms or low sodium canned)
1 c. plain low-fat yogurt
1/2 c. sherry

Place skinned chicken breasts, right side up, in baking dish. Combine remaining ingredients (including mushroom liquid) and pour over chicken. Sprinkle with paprika. Bake in moderate oven (350 degrees) 1 to 1 1/4 hours or until tender. Serves 4-6.