4 whole chicken breasts
Garlic salt to taste
1/4 c. melted butter
1 tbsp. paprika
1 tbsp. lemon juice
1 (3 oz.) can mushrooms (stems and pieces)
1/2 tsp. Worcestershire sauce
1/4 c. sherry wine
1/4 c. slivered almonds
1/4 c. sour cream

Split breasts in half and salt both sides with garlic salt. Dip in melted butter to which paprika and lemon juice have been added. Place in shallow baking dish, skin side up. Bake for 30 minutes at 350 degrees.

Mix remaining ingredients and spoon over chicken breasts. Sprinkle with slivered almonds and continue baking for additional 30 minutes. Remove chicken; thicken sauce with 2 tablespoons flour and stir in 1/4 cup sour cream. Serve over chicken breasts and rice.