Chicken Shirley

Ingredients:

• 4 to 5 whole chicken breasts, skinned, boned and split
• 1/4 cup butter
• 2 cans (10oz ea) cream of chicken soup
• 2 cups sour cream
• salt, pepper and paprika to taste
• 1 cup sliced mushrooms + butter to saute
• 1 cup slivered almonds

Instructions:

Saute the mushrooms in butter and set aside. Melt the 1/4 cup of butter in a large skillet over medium heat, add the chicken and brown quickly on both sides. Transfer the chicken to a 9x13-inch baking pan. Pour the soup over the chicken, cover the dish and bake at 350° for 1 hour. Remove the chicken and stir in the sour cream, mushrooms and almonds. Return the chicken to the pan, spoon the sauce over the top and bake uncovered for 15 minutes or until browned.