4 to 6 chicken breasts, boned and skinless
1/3 c. milk
1 can cream of mushroom soup
Few grains ground mace
1/8 tsp. white pepper
1/4 c. sherry (optional)
1/2 c. almond slivers

Preheat oven to 350 degrees. Arrange chicken breasts in shallow baking dish. Pour soup in small bowl and mix with milk, mace and pepper. Pour over chicken and bake for 1 1/2 hours. Remove from oven. Add sherry to sauce (slightly blend with soup mixture). Sprinkle almond slivers on top. Return to oven and bake 1/2 hour longer. Serves 4 to 6. Delicious with noodles or rice.