2 tbsp butter
2 tbsp canola oil
6 large chicken breast halves
10 1/2 ounce condensed cream of chicken soup
1/2 cup light cream
1/2 cup dry sherry
13 1/2 ounce pineapple tidbits, drained
2/3 cup sliced seedless green grapes
6 ounce can sliced mushrooms, drained

Heat oven to 350° F. Heat butter and oil in baking dish, 13 1/2″ x 9″ x 2″. Place chicken pieces skin side up in baking dish; bake 1 hour. Heat soup, cream and sherry -n saucepan, stirring occasionally. Stir pineapple, grapes and mushrooms into soup mixture. Remove baking dish from oven; drain off fat. Pour soup-fruit mixture over chicken; cover baking dish with aluminum foil and bake 15—20 minutes longer. If desired, garnish with clusters of green grapes. Recipe makes 6 servings of Fruited Chicken En Creme.