1 broiler-fryer (3 1/2 lb.), cut in pieces
flour
1 tsp. celery salt
1 tsp. paprika
1 tsp. salt
1/2 tsp. curry powder
1/2 tsp. oregano
1/2 tsp. ground pepper
6 tbsp. melted butter
3/4 c. sliced almonds
1 1/2 c. light cream
1/2 c. sour cream
3 tbsp. bread crumbs, blended with 1 tbsp. melted butter

Coat chicken pieces with flour. Blend celery salt, paprika, salt, curry powder, oregano and pepper with butter, coating all sides. Arrange chicken in single layer in a baking dish (9 x 13-inches). Sprinkle evenly with almonds. Pour light cream between pieces.

Bake, uncovered, in a moderate 350°F oven for 45 minutes. Uncover. Spoon 1/2 cup sauce from pan into sour cream and mix together. Pour evenly over chicken. Sprinkle with bread crumbs.

Bake, uncovered, about 15 minutes longer or until chicken is tender.

Makes 6 servings.