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2 to 4 whole chicken breasts,
salt and pepper to taste
3 Tbsp. butter or margarine
1 small onion, sliced
1 c. sour cream
1 c. fresh mushrooms, sliced
1 (10 3/4 oz.) can cream of
chicken soup
1/2 to 3/4 c. Holland House
sherry cooking wine

Season breasts with salt and pepper. Melt butter or
margarine in a skillet or frying pan. Brown chicken on both
sides. Arrange chicken, onion and mushrooms in a casserole or
baking pan. Mix remaining ingredients together in a separate
bowl; pour over chicken. Bake in 400 degrees oven for 40 to 50
minutes. Serves 4.

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