Recipe - Chicken Breasts Special

8 Chicken breast halves; boned
and skinned
Salt
Freshly ground pepper
Paprika
One half Stick butter
One half pound Fresh mushrooms
One half Stick butter
One fourth cup Sherry
1 cn (10.75oz) cream of mushroom
soup
1 cup Sour cream
1 cn (2.8oz) Durkees onion rings
(optional)

Place chicken breasts in a 9x13 baking dish. Sprinkle each piece of chicken
with salt, pepper, and lots of paprika. Cut One half stick of butter into pats
and top chicken breasts. Bake, covered, for 1 hour at 350ø. Wash mushrooms.
Slice some in half, leave some whole. Saut‚ in butter and sherry over
medium heat in a heavy skillet. When chicken is done, remove from baking
dish. Add mushrooms (including juice), soup, and sour cream to drippings.
Mix well. Return chicken to dish and partially cover with sauce mixture.
Top with onion rings and bake, uncovered, for 10 to 15 more minutes. Serve
with sauce spooned on top. Yield: 8 servings.

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.