I can't take credit for it, though - another awesome Pinterest find, this time thanks to Cooking with Sugar.
2-3 boneless, skinless chicken breasts
1/3 C. all purpose flour
3 Tbsp. vegetable oil
2 Tbsp. butter
8 oz. sliced fresh mushrooms
1/2 C. sherry
1 can cream of mushroom soup
1/2 C. whole milk (don't you go using skim, you hear?)
Slices of Muenster cheese
fresh parsley, for garnish
salt and pepper, to taste
Trim and filet the chicken breasts in half. Preheat oven to 350 degrees. Season both sides of the chicken with salt & pepper and then dredge lightly in flour to coat both sides. Add oil to frying pan (I love my cast iron skillet for this one) and brown chicken in batches on both sides. Don't worry too much about cooking all the way through - it will finish in the oven. Transfer chicken to a 9x13 inch baking dish. Add the butter to the frying pan and let it melt over medium-high heat. Add mushrooms, season with salt and pepper. Brown mushrooms until golden. Add sherry and cook for another minute or so. Add the cream of mushroom soup and milk; mix well. Pour sauce over the chicken breasts. Cover with foil and bake for about 30 minutes. Crank up the broiler and top each piece of chicken with a slice of cheese. Broil for 1-2 minutes to melt and just barely brown the cheese. Top with fresh parsley and serve.
You're going to have a bunch of leftover sauce. It's delicious. You may consider eating it as soup. I have a better suggestion - make the Pioneer Woman's Crash Hot Potatoes and put the sauce on top of that.
You will wish you made more. Just warning ya!