4-5 whole chicken breasts, split, skinned and boned
1/4 c. butter
2 cans cream of chicken (or mushroom) soup
1/2 tsp. curry powder (or more to taste)
Paprika
Salt and pepper to taste
Parsley flakes
2 c. sour cream
1/2 lb. sliced fresh mushrooms, sauteed
1 c. slivered almonds

Preheat oven to 350 degrees. Pound chicken to flatten. Brown chicken in butter, on both sides. Transfer to shallow baking pan (large). In single layer, place cutlets on bottom of pan. Combine soup, curry, parsley, paprika and place over chicken. Bake 1 hour, covered. Remove chicken. Add sour cream, mushrooms, almonds to sauce in pan. Return chicken to pan. Cover chicken with the sauce. Bake uncovered until browned. Serve over egg noodles.