Ingredients
3/4 cup all-purpose flour1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up8 tablespoons butter, melted, divided1 teaspoon each salt, paprika and celery salt3/4 cup sliced almonds1-1/2 cups half-and-half cream1 cup sour cream3 tablespoons dry bread crumbs
Preparation
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 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.
