3 whole chicken breasts, split
4 to 5 tbsp. all purpose flour
Salt and pepper to taste
Salad oil
2 (10 3/4 oz.) cans cream of chicken soup, undiluted
1 tbsp. soy sauce
1/4 c. toasted slivered almonds, divided
1/2 c. beer
1 (3 oz.) can sliced mushrooms, drained, or 1/3 c. cooked sliced mushrooms

Remove skin from chicken; wash chicken and dry well with absorbent towels. Combine flour, salt and pepper. Dredge chicken in flour mixture and brown in heated oil. Place chicken in a shallow pan. Combine soup, soy sauce, 2 tablespoons almonds, beer and mushrooms; pour over chicken. Bake, uncovered at 350 degrees for 1 hour, basting occasionally. Sprinkle with remaining almonds. Yield: 6 servings.