1/4 cup flour

Pepper to taste

1/4 teaspoon salt

Oil

1 can cream of chicken soup

1/2 cup chopped almonds

 

Dredge chicken with flour, salt, and pepper.  Brown each piece on all sides in hot oil.

 

Place skin side up in 11 x 7" baking dish in single layer.  Spread undiluted soup evenly over each piece.  Sprinkle with almonds.  Bake at 375 deg. 40 to 45 minutes, or until juices run clear.