6 skinless chicken breasts
1/3 c. butter
1 can cream of mushroom soup
1 tbsp. lemon juice
1/4 c. cooking sherry
1/4 tsp. rosemary
1/4 tsp. basil
1/2 c. chopped onion
1 c. canned mushrooms
1/2 tsp. salt
1/4 tsp. black pepper
Paprika for color

Place chicken in a casserole dish. Melt butter in a frying pan. Add onion and cook until wilted and slightly browned. Stir in other ingredients and mix well. Pour over the chicken and sprinkle with paprika. Bake, uncovered, in a 375 oven until chicken is tender.