Half a cup of almonds,
Two and a half cups of cooked chicken
4 tablespoons of butter
A quarter cup of flour
A quarter cup of white raisins
Half a cup of sliced mushrooms
1 cup of milk
Half a cup of sherry
Salt and pepper to taste

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