Sherried Chicken Supreme
Submitted by Anne Brigham, Mt. Stewart
2 Tbsp. butter or oleo
2 Tbsp. salad oil
6 large chicken breasts
1 can cream of chicken soup
1/2 cup light cream
1/2 cup dry sherry
1 can drained pineapple tidbits
1/2 cup sliced seedless green grapes
1 can (6 oz.) drained sliced mushrooms
Heat oven to 350 F. Heat butter and oil in a baking dish (131/2x9x2inch).
Place chicken pieces in dish and bake uncovered for 1 hour. Heat
soup, cream and sherry in a saucepan, stirring constantly. Stir
in pineapple, grapes and mushrooms. Remove baking dish from oven
and drain off fat. Pour soup mixture over chicken. Cover with
foil and continue baking until tender (about 1520 minutes).
Garnish with clusters of green, seedless grapes. Makes 6 servings
(or 3 with large appetites).