7 whole chicken breasts, split, boned & skinned (14 portions)
1 can cream of mushroom soup
1 can cream of chicken soup
1 pt. whipping cream
1 C dry vermouth
4 oz. sliced mushrooms, sauteed
Finely chopped parsley
Sprinkle breasts with salt, pepper and paprika. Lay them, not touching, in a well greased broiler pan. Pour mixture of soups, cream and vermouth over chicken. Bake, uncovered, at 350 degrees for 1 hour. Garnish with sauteed mushrooms and parsley.