Sherried Chicken Breasts

6 boneless skinless chicken breasts
2 Tbsp. olive oil for frying
¼ tsp dried marjoram
¼ tsp. dried thyme
1 (10 ¾) ounce can condensed cream of mushroom soup
½ soup can water
1 (4 oz.) can mushrooms, drained
⅓ soup can sherry – NOT USE COOKING SHERRY

Heat oven to 350°. Trim fat from chicken. Heat the oil in a heavy skillet; brown chicken until golden. Arrange chicken in a shallow baking dish. Sprinkle with marjoram and thyme. Deglaze the skillet used to brown the chicken, with the soup and water. Stir in the mushrooms. Pour sherry over the chicken. Pour soup mixture over the chicken. Cover with foil. Bake 45 minutes. Remove cover. Check to see if there is enough liquid. If needed add a little more water. Bake uncovered about 15 minutes longer or until chicken is brown, very tender and sauce is golden.

Serve with wild rice or green noodles and garnish with fresh fruit such as strawberries, kiwi, and star fruit. Serves 6.

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