 | | Almond Baked Chicken |
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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 % 26 half light cream
1/2 c. sour cream
3 tbsp. fine dry bread crumbs blended
with 1 tbsp. melted butter
Mushrooms, if desired |
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| Instructions |
| 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 % 26 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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