4 whole chicken breasts, split and skinned
3 Tbsp. minced parsley
1/4 tsp. black pepper
1/4 tsp. red pepper
2 eggs, beaten
2/3 c. Italian bread crumbs
1/2 c. margarine
2 cans golden mushroom soup, undiluted
8 oz. sour cream
1/3 c. dry sherry
1 (4 oz.) can mushrooms, drained

Sprinkle chicken with parsley and pepper. Dip in eggs; coat well with bread crumbs. Melt margarine in skillet; brown chicken on all sides. Remove chicken to a large baking dish. Reserve drippings in skillet. Add remaining ingredients to drippings and stir well. Pour sauce over chicken. Bake uncovered at 350° for 40 minutes.