1/3 c Oil

6 Whole chicken breasts,

skinned,boned,cut into 1/2 inch cubes 2 Garlic cloves, minced

1/4 c Flour

1 ts Salt

1 ts Lemon pepper seasoning

1 c Dry sherry

1 c Chicken broth

2 ts Lemon juice

2 Bay leaves

4 4.5 oz. jars whole mushrooms

drained In large skillet, heat oil over medium high heat. Add chicken; stir until chicken is no longer pink. Remove chicken with slotted spoon. Add onion and garlic; cook until tender. Stir in flour, salt and lemon pepper seasoning; mix well. Gradually add sherry, chicken broth, lemon juice and bay leaves. Cook over medium heat about 3 minutes or until thickened. Add chicken and mushrooms, simmer 5 minutes or until cup) servings. Typed in MMFormat by cjhartlin@msn.com Source: Pillsbury Party Cookbook