Title: Baked country chicken
 Categories: Casseroles, Poultry, Maine
      Yield: 4 Servings
 
      4    Chicken breast halves --
           Boned
      6 tb Butter
      4 tb Flour
      1 c  Light cream
      1 c  Chicken stock
           Salt and pepper -- to taste
    1/2 c  Parmesan cheese -- freshly
           Grated
    1/2 ts Rosemary
    1/2 ts Dried basil
    1/4 lb Mushrooms -- sliced
    1/2 c  Toasted almonds -- chopped
      1    Avocado
 
  Preheat oven to 350^.  In skillet, poach the chicken breasts until
  tender. Set aside. Melt 4 tablespoons of butter in skillet. Stir in
  flour and cook for 3 minutes. Slowly add cream and chicken stock,
  stirring until smooth and thickened. Season with the salt, pepper,
  Parmesan cheese and herbs. Set aside. Saute mushrooms in remaining 2
  tablespoons butter. Place the chicken in a 2 quart casserole and top
  with mushrooms. Sprinkle with salt and pepper.  Pour sauce over and
  bake, uncovered, for 25 minutes. Remove from oven. Sprinkle with
  almonds. Return to oven for 10 minutes. Peel and slice 1 or 2
  avocados lengthwise.  Place over casserole before serving.