4 whole chicken breasts, skinned & halved
2/3 c. flour, divided
1 1/2 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper
1/2 c. corn oil
1/2 c. slivered almonds
1 (29 oz.) can peach halves, drained, reserve liquid
Water added to peach liquid to make 1 1/2 cups
1 (10 1/2 oz.) can beef broth
2 tbsp. ketchup
1 c. sour cream
1/2 c. Parmesan cheese, grated

Mix 1/3 cup flour with paprika, salt and pepper. Roll chicken pieces in flour and fry in oil over medium heat until brown on all sides. Remove chicken and place in large casserole or baking dish. Slightly brown almonds in frying pan, stir in remaining 1/3 cup flour. Add peach and water mixture and broth, stirring constantly. Add ketchup and cook until thickened. Remove from heat and stir in sour cream. Pour over chicken. Cover with foil and bake in 350 degree oven for 1 hour. Remove from oven and uncover. Arrange peach halves, cut side up with chicken. Sprinkle with Parmesan cheese. Return to oven and bake uncovered for 10 minutes or until chicken is done. Serve with cooked egg noodles.