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Baked Almond Chicken

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
3/4 cup all-purpose flour
8 tablespoons butter, melted, divided
1 teaspoon each salt, paprika and celery salt
3/4 cup sliced almonds
1-1/2 cups half-and-half cream
1 cup (8 ounces) sour cream
3 tablespoons dry bread crumbs

Place the flour in a large resealable plastic bag; add chicken, a few
pieces at a time. Seal bag; shake to coat chicken. In a shallow dish,
combine 7 tablespoons butter, salt, paprika and celery salt. Add
chicken pieces and turn to coat. Transfer to a greased 13-in. x

Printed from tasteofhome.com Oct 8, 2008

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Baked Almond Chicken cont.

9-in. baking dish. Sprinkle with almonds. Pour cream around chicken.
Cover and bake at 350° for 45 minutes. Drain, reserving 1/2 cup
sauce. Stir sour cream into sauce; pour over the chicken. Combine
bread crumbs with the remaining butter; sprinkle over chicken. Bake,
uncovered, 15 minutes more or until chicken juices run clear.

Yield: 4 servings.