Scarborough Fair Chicken Recipe

2 whole chicken breasts, halved
1 envelope seasoned coating mix for chicken
1 tsp. parsley flakes
1/2 tsp. leaf sage
1/2 tsp. whole rosemary, crushed
1/2 tsp. whole thyme leaves
1 (10 3/4 oz.) can golden mushroom soup, undiluted
1/2 cup chicken broth
1/2 cup dry sherry
1 (8 oz.) can mushroom stems and pieces, drained (optional)
Hot buttered rice (optional)

Preheat oven to 400 degrees F.

Dredge chicken with coating mix, and place in a lightly greased 13x9x2 inch
baking dish. Sprinkle chicken with herbs; bake at 400 for 30 minutes.

Combine soup, broth, and sherry in a small bowl. Add mushrooms if desired.
Stir well and pour over chicken. Bake 30 minutes longer or until chicken is done.

Serve over rice, if desired.

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