7 whole chicken breasts, deboned, split & skinned (making 14 portions)
1 can cream of mushroom soup
1 can cream of chicken soup
1 pt. whipping cream or half & half
1 c. of Noilly Prat Vermouth
1 lg. can sliced mushrooms
1/2 c. finely chopped parsley
Salt, pepper, paprika

Sprinkle chicken breast with salt, pepper and paprika. Put them not touching in a well greased broiler pan. Mix together the 2 soups, cream and vermouth. Pour this over the chicken. Bake uncovered at 350 degrees for 1 hour. The sauce turns into a luscious golden gravy.

Just before serving, in a large skillet saute the mushrooms in butter. When browned (about 7 minutes), spoon them over the chicken and gravy. Garnish with the chopped parsley.