2 tbsp. butter
2 tbsp. salad oil
6 lg. chicken breast halves (2 1/2-3 lb.)
1 can (10 1/2 oz.) condensed cream of chicken soup
1/2 c. light cream
1/2 c. dry sherry (optional)
1 can (13 1/2 oz.) pineapple tidbits, drained
1/2 c. sliced seedless green grapes
1 can (6 oz.) sliced mushrooms, drained

Heat oven to 350 degrees. Heat butter and oil in baking dish, 13 1/2 x 9 x 2 inches. Place chicken pieces skin side up in baking dish; bake 1 hour. Heat soup, cream and sherry in saucepan, stirring occasionally. Stir pineapple, grapes and mushrooms into soup mixture. Remove baking dish from oven; drain off fat.

Pour soup-fruit mixture over chicken; cover baking dish with aluminum foil and bake 15-20 minutes longer. If desired, garnish with clusters of green grapes. 6 servings.