Categories: Poultry, Main dish 
      Yield: 4 servings 
  
    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.