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.