1 c. butter, melted
2 tsp. celery salt
2 tsp. dried oregano leaves
2 tsp. paprika
2 tsp. curry powder
Freshly ground pepper
8 boned and skinned chicken breast halves
Flour
3/4 c. sliced roasted almonds
1 1/2 c. milk
1/2 c. sour cream
1/4 c. sherry wine
Freshly grated Parmesan cheese

Combine butter and next 5 ingredients. Set aside. Dredge the chicken in flour and roll in butter mixture. Arrange the chicken in an oven-proof dish. Scatter the almonds over the chicken and pour the milk over the top. Cover the dish and bake at 350 degrees for 35 minutes. Uncover the dish and pour the liquid from the pan into a bowl. Whisk the sour cream and sherry into the juices until smooth. Pour over chicken and bake, uncovered, for 20 minutes more. Serve immediately topped with grated Parmesan cheese.

Serves 4 to 8.