Poulet Parisienne


6 bone-in chicken breast halves, with skin (can use boneless, skinless)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, with liquid
1 cup sour cream
1/2 cup sherry
1 tablespoon paprika


Preheat oven to 350 degrees.
Place chicken breasts skin-side up in an 11x17 inch baking dish. In a medium bowl combine soup, mushrooms with liquid, sour cream and sherry. Mix well and pour mixture over chicken. Sprinkle with paprika.
Bake for about 1 1/4 hours, or until chicken is cooked through and tender, and juices run clear.