4 tbsp. butter
1/2 tsp. salt
1/2 tsp. black pepper
4 c. diced chicken
4 tbsp. flour
2 c. milk
Juice of 1 lemon
1 c. mushrooms
1 c. toasted sliced almonds

Melt butter in large saucepan and add flour. Stir until well blended. Gradually add milk, stirring constantly. Add salt and pepper. Saute mushrooms in butter. Pour lemon juice over chicken and toss lightly. Add chicken, mushrooms and almonds to cream sauce. Stir and heat. This may be served on toast, hot biscuits, or cornbread.