Ingredients:
4 boneless skinless chicken breasts
1 cup sliced fresh mushrooms
1 green onions, chopped
1/2 teaspoon Worcestershire sauce
1/4 cup dry sherry
1/4 cup slivered almonds
1/2 teaspoon almond extract
1/4 cup butter, melted
1 tablespoon paprika
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon salt, to taste
2 tablespoons flour
1/4 cup sour cream
Directions:
Preheat oven to 350 degrees.
Mix together mushrooms, green onion, Worcestershire, sherry, and almonds.
Pour into shallow baking dish.
Whisk together melted butter, paprika, lemon juice, and extract.
Thoroughly coat breasts with butter mixture.
Place breasts on top of mushrooms in the baking dish.
Pour remaining butter mixture over breasts, and sprinkle with garlic powder and salt.
Bake covered for 30 minutes at 350 deg F, or until juices run clear.
Remove chicken from dish and pour sauce into saute pan.
Over medium heat, thicken sauce with flour and sour cream.
Serve chicken breasts with sauce and rice.
Servings: 4
Time preparation: 5 min.
Time total: 45 min.