Almond Baked Chicken
1 lb. broiler-fryer chicken, cut up
1 tsp. celery salt
1 tsp. paprika
1 tsp. salt
1/2 tsp. crushed oregano
1/2 tsp. freshly ground pepper
6 tbsp. melted butter or margarine
1 1/2 c. half & half light cream
1/2 c. sour cream
3 tbsp. fine dry bread crumbs blended
with 1 tbsp. melted butter
Mushrooms, if desired
Coat chicken pieces with almond meal.
Blend celery salt, paprika, salt, curry powder, oregano, and pepper with butter.
Coat chicken pieces in seasoned butter, arrange in a single layer in a baking dish.
Sprinkle evenly with almonds.
Pour half & half between the pieces.
Bake, covered, in a 350 degree oven for 45 minutes.
Uncover; spoon about 1/2 cup sauce from pan into the sour cream and mix.
Pour evenly over chicken.
Sprinkle evenly with buttered crumbs.
Bake uncovered about 15 minutes longer or until tender.