Sherried Chicken - cooking recipe

Ingredients

8 boneless chicken breasts
1 1/2 sticks butter
salt and pepper
2 cans cream of mushroom soup
2 chicken bouillon cubes
1/2 c. warm water
1/2 c. cooking sherry
hot, cooked rice

Preparation

Put chicken in oblong dish or pan, skin side up.
Bake, uncovered, at 400\u00b0 for a few minutes.
Dissolve bouillon in water. Stir in soup and sherry.
Pour over chicken.
Cover with foil and cook at 250\u00b0 for 4 hours.
Serve over rice.