8 boneless chicken breasts
1/3 stick butter not butter
1/2 lb. fresh mushrooms
1 c. sour cream
1/2 c. cooking sherry
2 cans undiluted cream of mushroom soup
1/2 c. slivered almonds
Paprika

Brown chicken breasts (dipped in flour, salt, pepper and paprika). Get evenly brown but don't over cook as they cook in the oven. Remove chicken, brown mushrooms in butter (don't over cook). Combine with sour cream, sherry and soup.

Pour over chicken which has been placed in a shallow oblong Pyrex dish. Sprinkle with almonds and paprika. Bake 45 minutes at 350 degrees. Serves 8.