2 boxes frozen chicken breasts, skinned
Butter
1/2 lb. sliced mushrooms
1/4 c. chopped onion
1/3 to 1/2 c. chopped parsley (optional)
2 tbsp. flour
Dash of pepper
1 3/4 c. chicken bouillon
1/2 c. light cream
1/4 c. slivered blanched almonds
1 1/3 c. rice, cooked

Bone chicken if desired; dry with paper towels. Brown chicken in 1/2 cup butter over medium heat. Add mushrooms and onion; saute until lightly browned. Remove chicken. Blend in parsley, flour and pepper. Add bouillon and cream gradually, stirring until thickened.

Add chicken; simmer, covered, until tender. Saute almonds in 2 tablespoons butter; add to rice. Place chicken breasts on rice; top with sauce. Sherry may be added to sauce for additional flavor. Yield: 4-6 servings.