Shrimply Chick-Enchanting

• 1 pt. sour cream
• 1 envelope French's chicken gravy mix
• 1/4 tsp. salt
• 6 chicken breast halves
• 3/4 c. cornflake crumbs
• 1/4 c. butter or margarine
• 1 c. cooked or canned shrimp, coarsely chopped
• 1/4 c. chopped ripe olives
• 1 Tbsp. diced pimientos

1. Combine sour cream, gravy mix and salt.
2. Divide in half and refrigerate one half.
3. Coat chicken with remaining sour cream mixture, then roll in the cornflake crumbs.
4. Melt butter in a shallow baking pan.
5. Arrange chicken in pan, skin side down.
6. Bake at 350u0b0 for 45 minutes.
7. Turn and bake 20 minutes longer, or until tender and brown.
8. Add shrimp, olives and pimientos to refrigerated half of sour cream.
9. Heat it slowly in a saucepan, do not boil.
10. Serve sauce over chicken.

sour cream, salt, chicken, cornflake crumbs, butter, shrimp, chopped ripe olives, pimientos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69668 (may not work)