6 whole chicken breast, split, boned, and skinned
1/2 to 1 tsp. curry powder
2 c. sour cream
1 c. slivered almonds
Salt
1/4 c. butter
2 (10 oz.) cans cream of chicken soup
1 lb. thin sliced mushrooms
Paprika
Pepper

Oven setting, 350 degrees. Salt, pepper, and paprika chicken breasts. Melt butter in large frypan and saute chicken until browned on both sides on high heat. Transfer to baking dish large enough to hold chicken in single layer. Combine soup and curry powder. Pour over chicken. Bake, covered, for 1 hour. Remove chicken. Stir sour cream, mushrooms, and almonds into remaining sauce in baking dish. Place chicken on top. Spoon sauce over chicken. Bake, uncovered, 20 or more minutes or until lightly browned. Serve with wild rice, broccoli, and fruit salad.