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8 chicken breast halves
1 cup Parmesan cheese
Vegetable oil
1 garlic clove, minced
3 tablespoons all-purpose flour
2 chicken bouillon cubes dissolved in 2 cups
boiling water
1/2 cup sherry
1 can mushrooms, undrained
1 teaspoon salt (omit if using cooking sherry)
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
4 tablespoons finely chopped parsley

Dip chicken in Parmesan cheese. Brown in 1/2-inch oil in heavy
skillet. Remove breasts and place in 13x9-inch dish. Remove all
but 4 tablespoons of oil from skillet and cook garlic; stir in
flour until smooth. Add sherry, chicken stock, mushrooms,
seasonings, and parsley. Cook on medium heat until smooth and
slightly thickened. Pour over chicken and bake at 350 degrees about 45

Yield: 8 servings.

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