Almond Chicken

1/2 c Almonds, slivered

2 1/2 c Chicken, cooked

4 tb Butter

1/4 c Flour

1/4 c White raisin

1/2 c Mushrooms, sliced

1 c Evaported milk

1/2 c Sherry

1 ds Salt

1 ds Pepper

Melt half the butter in a large skillet. Saute' mushrooms about 2 minutes. Add rest of butter, flour, salt and pepper to taste. Add raisins and sherry. Cook until sherry has been absorbed. Add milk and simmer 10 minutes. Serve topped with almonds over rice or toast.