|Chicken breasts||4 Large|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Dairy sour cream||1 Cup (16 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
Arrange chicken breasts skin side up in (12 x 8-inch) baking dish.
Stir together soup, mushrooms, sour cream and sherry in 1 quart bowl.
Pour over chicken breasts.
Sprinkle generously with paprika.
MICROWAVE 35 to 40 MINUTES on '5', or until chicken is fork tender, rotating dish 1/2 turn after 15 minutes.