Chicken Breasts Supreme
2 tablespoons salad oil
6 large chicken breast halves (2 1/2 to 3 pounds)
1 can (10 1/2 ounces) condensed cream of chicken soup
1/2 cup light cream (20%)
1/2 cup dry sherry or, if desired 1/2 cup apple juice plus
3 tablespoons sherry flavoring
1 teaspoon tarragon leaves
1 teaspoon Worcestershire sauce
1/4, teaspoon chervil leaves
1/4 teaspoon garlic powder
1 can (6 ounces) sliced mushrooms, drained
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