In a covered skillet lightly brown the chicken breasts in butter. Remove the chicklen from the skillet and place it in a medium size baking dish.
Add the onions to the butter remaining in the skillet and cook until tender, being careful not to brown. Add the soup, sherry or white wine, seasonings, and lemon juice. Blend thoroughly and pour over the chicken.
Bake at 350°F for about one hour or until the chicken is fork tender and the juices run clear. Serve with hot cooked rice. Spoon the sauce over chicken and rice. Garnish with lemon slices and parsley.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.