Baked Chicken Breasts with Almond Sauce

• 4 each chicken breast halves, boneless, skinless
• 1 x garlic salt to taste
• 18 cup butter melted
• 1 tablespoon paprika
• 1 tablespoon lemon juice
• 13 ounce mushrooms, canned stems and pieces
• 1/2 teaspoon worcestershire sauce
• 1/4 cup sherry
• 1 teaspoon almonds slivered
• 1 teaspoon almond extract

1. Salt both sides of chicken breast halves with garlic salt.
2. Dip in melted butter to which paprika and lemon juice has been added.
3. Place in shallow baking dish.
4. Bake for 30 minutes at 350F (180C).
5. Mix remaining ingredients listed and spoon over chicken breasts.
6. Sprinkle with slivered almonds and continue baking for 30 additional minutes.
7. Remove chicken; thicken sauce with 2 tablespoons flour and stir in 1/4 cup fat free sour cream (I did not include these in the counts since I didn't use them - Reggie).
8. Serve chicken breasts over rice.
9. *You can use boneless breasts and cut the cooking time to 15 minutes, add other ingredients and cook another 15 minutes, then thicken sauce and serve over rice.
10. The counts will be lower if you serve this over rice.

chicken breast halves, garlic, butter, paprika, lemon juice, mushrooms, worcestershire sauce, sherry, almonds slivered, almond

Taken from recipeland.com/recipe/v/baked-chicken-breasts-almond-sa-47293 (may not work)