Baked Chicken Breasts Supreme

• tablespoons butter or 2 tablespoons margarine↗2 tablespoons
• tablespoons salad oil↗2 tablespoons
• large chicken breast halves (2 1/2 to 3 lbs.)↗6
• (10 1/2 ounce) can cream of chicken soup1 can
• cup light cream (20%)↗1⁄2 cup
• cup dry sherry↗1⁄2 cup
• teaspoon tarragon leaf1 teaspoon
• teaspoon Worcestershire sauce↗1 teaspoon
• teaspoon chervil, leaves1⁄4 teaspoon
• teaspoon garlic powder↗1⁄4 teaspoon
• (6 ounce) can sliced mushrooms, drained1 can

Step-by-step instructions

1. 1

   Heat oven to 350 degrees.

2. 2

   In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted.

3. 3

   Place chicken in baking dish, turning to coat with butter.

4. 4

   Arrange chicken skin side up; bake uncovered 1 hour.

5. 5

   Heat soup, cream and Sherry, stirring occasionally.

6. 6

   Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms.

7. 7

   Remove chicken from oven; drain fat from dish.

8. 8

   Pour soup mixture over chicken.

9. 9

   Cover tightly; cook 15 to 20 minutes longer or until fork tender.