2 lbs. chicken breasts, boneless
1 tsp salt
1/4 tsp. pepper
4 tbsp. butter
4 tbsp. flour
2 c. light cream
1 c. dry white wine or 1 c. unsweetened pineapple
1/4 lb. fresh mushrooms, sliced
1/4 c. slivered almonds (optional)

Season breasts with salt and pepper. Brown in butter and remove from pan. Add flour to remaining fat in pan and stir to smooth paste. Add cream slowly and stir until thickened. Add wine and cook 5 more minutes. Place chicken in well-greased casserole dish. Add sauce and fresh mushrooms. Bake at 350 degrees for 1 hour. Sprinkle almonds on top and cook another 10 minutes.