Fryer Breasts Stroganoff
Years ago I picked up a chicken cookbook (actually a booklet) at the Puyallup Fair (an annual fair held near Seattle).  Every recipe in it is delicious.  Here is a favorite that could easily be served for company and will impress everyone!

4 chicken breasts halved (I used four leg/thigh pieces because I prefer dark meat, and let them whole)
1/2 cup butter (to cut down on fat and calories, I used 2 Tbsp)
1 tsp each:  celery salt, paprika, curry, oregano, pepper
flour (I used 1/4 cup)
3/4 cup slivered almonds
1 r-oz can sliced mushrooms
1 1/2 cup chicken broth enriched with 1 tsp instant chicken bouillon
1/2 cup sour cream (I used nonfat)
1/4 cup soft, fine breadcrumbs

Rince chicken and pat dry.  In a small saucepan, melt butter and add the spices.  Brush chicken with seasoned butter, coating all sides. Shake or roll chicken in flour (I dusted lightly).  Arrange in shallow baking dish.  To any remaining butter/spices, add the almonds and drained mushrooms and stir to coat.  Pour over chicken pieces.  Pour chicken broth between chicken pieces, cover disk and bake at 350 degrees for one hour.  Uncover.  Spoon out 3/4 cup of pan juices and blend with sour cream.  Pour evenly over chicken; sprinkle with bread crumbs and return to oven for 15 minutes or until top is nicely browned.

Yum!