Baked Breast of Chicken Excelsior

Yields:	2 servings
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8	ounces	chicken breast halves, boneless and skinless
1	cup	sour cream
1/2	cup	sherry
1/2	cup	butter	melted
8	ounces	mushrooms	pieces
1	x	garlic salt
1	teaspoon	paprika
1	dash	black pepper
3	tablespoons	lemon juice

Preheat oven to 375 degrees F.

Sprinkle chicken with garlic salt to taste.

Mix together melted margarine or butter, paprika and lemon juice.

Brush chicken well with butter mixture and place in shallow baking pan.

Bake, tented with foil, about 30 minutes or until tender, brushing with remaining butter mixture occasionally to keep from drying.

In a bowl, blend together sour cream, sherry or broth, mushrooms, and pepper.

Pour over chicken for last 15 minutes.

I find that toasting the pignoli nuts for a few minutes brings out their flavor!