Breast of Chicken Shirley
|Whole chicken breasts||5 , skinned, boned and split|
|Freshly ground pepper||To Taste|
|Butter||1⁄3 Cup (5.33 tbs) (2/3 Stick)|
|Cream of chicken soup||21 1⁄2 Ounce (Two 10 3/4 Ounce Cans)|
|Curry powder||1⁄2 Teaspoon (Or To Taste)|
|Sour cream||2 Cup (32 tbs)|
|Sliced mushrooms||1 Cup (16 tbs), sauteed|
|Slivered almonds||3 1⁄2 Ounce (1 Cup)|
Preheat oven to 350°F.
Season chicken generously with salt, pepper and paprika.
Melt butter in large skillet over medium-high heat.
Add chicken and brown quickly on both sides.
Transfer to shallow baking dish large enough to accommodate pieces in 1 layer .
Combine soup and curry.
Pour over chicken, cover and bake 1 hour
Stir sour cream, mushrooms and almonds into sauce.
Return chicken to dish.
Spoon sauce over pieces.
Bake uncovered until browned.