6-8 chicken breasts, boned, skinned
1 tbsp. + 1 tsp. flour
1 c. sour cream
1/2 c. dry wine or sherry
1/2 c. slivered almonds
1 can cream of mushroom soup
1 (4 oz.) jar pimientos, chopped
1/2 lb. fresh mushrooms (sauteed in butter if desired)

Place chicken in large flat pan. Sprinkle with 1/2 teaspoon salt. Combine flour and 1/2 cup sour cream. Stir until smooth. Add remaining sour cream, soup and wine. Pour over chicken, sprinkle with almonds, pimientos and paprika. Bake until the chicken is firm and sauce is bubbly, about 45 minutes to 1 hour.