3 whole chicken breasts, split
Salt and pepper to taste
Paprika
1/2 c. butter
1 (10 3/4 oz.) can cream of mushroom soup
1 (3 oz.) can sliced mushrooms, undrained
1/2 c. chopped onion
1/2 c. slivered almonds
1/4 c. cooking sherry
1/4 tsp. dried whole basil
1/4 tsp. dried whole rosemary
Hot cooked rice

Rinse chicken breasts with cold water. Pat dry. Place chicken in a 13 x 9 x 2 inch baking pan and sprinkle with salt, pepper and paprika. Melt butter in a saucepan and stir in all remaining ingredients except rice. Pour this mixture over the chicken. Bake at 350 degrees for an hour until done. Serve chicken and gravy over the rice.