1 lb. broiler-fryer chicken (about 3 1/2 lb., cut up) Flour 1 tsp. celery salt 1 tsp. paprika 1 tsp. salt 1/2 tsp. curry powder 1/2 tsp. crushed oregano 1/2 tsp. freshly ground pepper 6 tbsp. melted butter or margarine 3/4 c. sliced almonds 1 1/2 c. half & half light cream 1/2 c. sour cream 3 tbsp. fine dry bread crumbs blended with 1 tbsp. melted butter Mushrooms, if desired
Coat chicken pieces with flour. Blend celery salt, paprika, salt, curry powder, oregano, and pepper with butter. Coat chicken pieces in seasoned butter, arrange in a single layer in a baking dish. Sprinkle evenly with almonds. Pour half & half between the pieces. Bake, covered, in a 350 degree oven for 45 minutes. Uncover; spoon about 1/2 cup sauce from pan into the sour cream and mix. Pour evenly over chicken. Sprinkle evenly with buttered crumbs. Bake uncovered about 15 minutes longer or until tender. Makes 6 servings.
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