4 chicken breasts
1/2 c. butter
1 sm. onion
1 c. sliced mushrooms
2 tbsp. sherry
3 tbsp. flour
1 tbsp. tomato paste
1 tbsp. Worcestershire
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1 c. light cream
3/4 c. sour cream
1 c. sliced water chestnuts
3/4 c. blanched almonds

Brown chicken in butter - remove from pan. Place skin side down in 3 quart casserole. Saute onion and mushrooms in drippings. Pour in wine. Blend in flour, tomato paste, Worcestershire sauce, bay leaf, salt and pepper, until smooth. Stir in broth and cream until thickened.

Remove from heat and stir in sour cream. Pour over chicken. Add water chestnuts and almonds. Cover and bake at 300 degrees for 1 1/4 hours. Remove cover and sprinkle with almonds. Serve with wild rice.