Chicken Ashcot

6 to 8 chicken breasts-or 2 ½ # chicken tenderloins
1/2 stick butter-use 3/4 for 8 breasts
Salt, pepper, and Accent
1 can mushroom soup
1/2 can sherry
1/2 can water
1 garlic clove, crushed
1 chicken bouillon cube
1/2 tsp fines herbs

Shake salt, pepper & Accent over breasts.
Brown chicken in butter or margarine.
Put breasts in casserole.
Put bouillon cube and water in skillet.
Scrape up glaze.
Add sherry, garlic, fines herbs and soup to skillet.
Mix well and pour over chicken.
Cover and bake at least one hour at 325-350 F.

Contact Noah at:
Noah@SemperFidelisNoah.com