8 breasts or 1 1/2 chickens
3 c. white sauce or 2 cans cream of mushroom soup
1/2 c. slivered almonds
1/2 c. white wine
1 c. sliced, whole or chopped mushrooms
Dash of paprika and parsley

Wash and dry chicken, salt and pepper to season. Saute in butter (1/2 stick) until light brown. Arrange in baking dish and sprinkle with paprika. Add wine to soup or white sauce and mix. Pour over chicken, add mushrooms, cover and bake 50 minutes at 350 degrees. Remove cover, add almonds and bake 10 more minutes. Garnish with parsley.