4 chicken breasts, boned and skinned
1 c. sour cream
1 can mushroom soup
1/2 c. blanched almonds, chopped or sliced
1 tsp. paprika
3 tbsp. flour
1/2 c. any type white wine
1 sm. pimento

Salt chicken and put in 9 x 13 inch pan. Mix 1/2 of the sour cream and flour. Add remaining cream, soup, and wine. Pour over chicken breasts. Sprinkle with the almonds, paprika, and pimento. Bake at 320 degrees for 1 hour. Good served with rice and the following Cranberry Salad: 2 cups cranberries, 1 1/3 cups water, and 1 cup sugar. Boil. Add 1 (3 ounce) package cherry Jello, 3/4 cup diced celery, and 1/2 cup walnuts (chopped).