Chicken Beer Bake

• 3 whole chicken breasts, split
• 4 or 5 Tbsp. all-purpose flour
• salt and pepper to taste
• hot salad oil
• 2 (10 3/4 oz.) cans cream of chicken soup, undiluted
• 1 Tbsp. soy sauce
• 1/4 c. toasted slivered almonds
• 1/2 c. beer
• 1 (3 oz.) can sliced mushrooms, drained or 1/3 c. sliced mushrooms

1. Remove skin from chicken; wash chicken and dry well with paper towels.
2. Combine flour, salt and pepper.
3. Dredge chicken in flour mixture and brown in heated oil.
4. Place chicken in a shallow pan. Combine soup, soy sauce, 2 tablespoons almonds, beer and mushrooms; pour over chicken.
5. Bake, uncovered, at 350u0b0 for 1 hour, basting occasionally.
6. Sprinkle with remaining almonds.
7. Yields 6 servings.

chicken breasts, allpurpose flour, salt, hot salad oil, cream of chicken soup, soy sauce, almonds, beer, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956360 (may not work)