6-8 boneless chicken breasts
6 tbsp. butter
Salt and pepper to taste, flour
1/4 - 1/2 c. sliced almonds
1 can sliced mushrooms
1/4 c. cream
1/4 c. sherry

Salt and pepper chicken breasts. Dust with flour. Saute in butter for about 20 minutes. Add almonds and saute an additional 5 minutes, stirring almonds until lightly browned.