Categories: Poultry 
      Yield: 4 servings 
  
      3    10 oz pk frozen BYERLY'S WIL      1/4 ts Pepper 
    1/3 c  Butter or margarine                 4    Chicken breast halves skinle 
    1/3 c  Flour                               8 oz Fresh mushrooms, sliced 
    1/2 ts Salt                              1/4 c  Brandy 
    1/2 ts Paprika                         
  
  Prepare soup according to pkg. directions. Combine flour and seasonings. 
  Coat chicken in flour mixture. Melt margarine in heavy 12" skillet. Saute 
  chicken over medium heat until golden brown on both sides (about 5 min.). 
  Stir in mushrooms, saute until browned (about 4 min.) Remove any visible 
  fat in bottom of skillet. Sprinkle brandy over the cooked chicken. Stir in 
  warm soup. Reduce heat to low. Simmer, covered, until chicken is cooked 
  through (about 10 min.), stirring occasionally to prevent chicken from 
  sticking to skillet. Remove chicken to heated serving platter. Serve with 
  brown rice.  Serve sauce in gray boat. **I put the browned chicken breasts 
  in a 9x13 pan and poured the sauce over all and cooked in a 325 degree oven 
  for about 1-1/2 hrs.