2 lb Chicken breasts, skinned
1/2 c  Butter
1/2 pt Sour cream
1/2 c  Sherry
1/2 ts Rosemary
1/2 ts Monsodium glutamte
1 ts Salt
2 tb Parsley
1/2 ts Thyme
1 tb Chopped green pepper
Pepper to taste
1/2 c  Slivered almonds
Sliced fresh mushrooms

Brown chicken in butter in skillet. Place in casserole. Add sour cream &
sherry (wine) to chicken drippings. Add remaining ingredients and simmer 10
mins. Pour mixture over chicken pieces. Bake 350 for 1 hour. Serve with
white/wild rice. (I made this ahead of time, refrigerated it, & then baked
~ delish!)