From Paulette Vickery's Recipe Collection

Shaker Baked Chicken

main dish, poultry

8 each chicken breasts
1 each stick butter, divided
1 teaspoon salt
1 teaspoon pepper
1 1/2 cup flour
4 tablespoon butter
1/4 cup slivered almonds
1/4 cup lemon juice
1 cup water
1 cup cooking sherry

Preheat oven to 325 degrees. Dredge chicken breasts in flour. In large skillet, brown chicken on both sides in 4 tablespoons butter. Add salt and pepper. In a sauce pan, combine sherry, lemon juice, water and remaining butter. Cook until butter melts. Add half of the sherry mixture to chicken breasts in skillet. When sauce in skillet begins to boil, cover, and bake in oven 1 hour. Uncover, and add remaining sherry mixture and almonds, to skillet. Recover skillet and return to oven for 30 minutes. Check almonds, and if they are not brown uncover and cook until they are nicely toasted.

Yield: 8 servings