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Mom's Mushroom and Almond Chicken
Mom's Mushroom and Almond Chicken

Mom's Mushroom and Almond Chicken

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup melted butter
2 Tbsp paprika
2 Tbsp lemon juice
4 whole deboned chicken breasts, halved
1 1/2 tsp garlic salt
1 can (3 oz.) mushrooms, sliced and drained - or you can use sliced fresh mushrooms
1/2 tsp Worcestershire sauce
1/4 cup cooking sherry
1/4 cup sliced almonds
4 Tbsp flour - more or less depending on amount of sauce created during cooking
1/2 cup sour cream
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Let's Make It
Mix together melted butter, paprika and lemon juice. Dip breast pieces in butter mixture and place in a shallow baking dish with skin side up. Pour the remaining butter mix over chicken. Sprinkle with garlic salt.
Bake for 30 minutes at 350 degrees F.
Mix mushrooms, Worcestershire sauce and sherry. Turn over the half cooked chicken breasts. Spoon the mushroom mixture over breasts and sprinkle with almonds. Bake another 30 minutes. Remove the chicken and mushrooms and thicken sauce with flour and sour cream. Keep stirring the sauce until blended. Serve over chicken.
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