2 lb Chicken breasts, skinned 1/2 c Butter 1/2 pt Sour cream 1/2 c Sherry 1/2 ts Rosemary 1/2 ts Monsodium glutamte 1 ts Salt 2 tb Parsley 1/2 ts Thyme 1 tb Chopped green pepper Pepper to taste 1/2 c Slivered almonds Sliced fresh mushrooms Brown chicken in butter in skillet. Place in casserole. Add sour cream & sherry (wine) to chicken drippings. Add remaining ingredients and simmer 10 mins. Pour mixture over chicken pieces. Bake 350 for 1 hour. Serve with white/wild rice. (I made this ahead of time, refrigerated it, & then baked ~ delish!)