4-6 chicken breasts, boned
1 pt. sour cream
1 can cream of mushroom soup
4 oz. sliced almonds
1/2 lb. fresh mushrooms (or med. can sliced mushrooms)
1/2 c. cream sherry

Place the boned chicken breasts in a shallow 2 1/2 inch baking dish. Mix the sour cream, cream sherry and cream of mushroom soup together, folding in the almonds and mushrooms. Pour the mixture over the chicken breasts, covering them. Bake in a preheated oven 350 degrees for 45 minutes. Serve over egg noodles with a glass of dry white wine.