Chicken with Mushrooms in Sour Cream Sauce

3-4 boneless skinless chicken breasts
1 tablespoon oil
1 tablespoon butter
1 onion, sliced thinly
1 package fresh mushrooms
1 large onion
1/3 cup evaporated milk
1/3 cup sherry
1 can cream soup (mushroom or chicken)
1/2 cup low-fat sour cream

Saute the chicken breasts in the butter and oil until browned. Remove to a buttered/sprayed 9-inch square pan.

Saute the onion and mushrooms until onion is soft. Put the onion and mushrooms over the chicken.

Mix the soup, sherry and evaporated milk. Pour over the chicken, onion and mushrooms.

Cover and bake at 325 degrees F for 1 hour.

Remove the chicken and mix in the sour cream. Spoon sauce over chicken.

Serve with rice or egg noodles or mashed potatoes.