Minus the bacon, this is almost identical to a recipe I make that I adapted from a long-ago cookbook which called it "Chicken Parisienne".
1 package (usually 2 or 3) chicken breast halves (with skin & bones)
1 can Cream of Mushroom soup (the regular, not the low or non-fat)
1 eight-ounce container sour cream
Dry sherry
1 can of mushroom pieces or a copule of handfuls of sauteed fresh button mushrooms
Paprika
Preheat oven to 350 degrees. Place chicken breasts skin side down in oiled baking dish & bake for 30 minutes. In a bowl combine soup, 1/2-3/4 soup can of dry sherry, & drained canned or sauteed mushrooms. After the chicken has baked for the half hour, remove it from the oven, turn the pieces over, & pour the soup mixture over. Return to oven & continue baking for another 30 minutes. When done (check chicken by making a small cut near the bone to be sure juices are clear), remove baking dish from oven & remove chicken pieces to a platter & cover with foil to keep warm. Scrape what's left in the baking dish into a saucepan & stir in sour cream. Heat without allowing to boil in order to prevent curdling. Pour over chicken & serve with white rice to absorb all that lovely sauce. I usually accompany this with plain buttered carrots & a green salad.
Oh - one thing I wanted to ask about JCook's recipe is that even at 275, 2 to 2-1/2 hours seems like an awfully long time to cook boneless skinless chicken breasts. But since I've never made them that way, I can't judge. It just sounds really long.
Barbara
