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Chicken Breasts in Sour Cream-Almond Sauce
Chicken is baked in a sauce with chicken broth, almonds, tarragon and tomato paste. Sour cream is later added to the sauce.
Ingredients
- 4 to 6 whole chicken breasts, halved, boned, and skinned
- 3 Tbsp. butter
- 2 Tbsp. chopped onion
- 1 clove garlic, minced
- 2 Tbsp. all-purpose flour
- 1 Tbsp. tomato paste
- 1 1/2 cups chicken stock
- 3 Tbsp. dry sherry (or additional stock)
- 2 Tbsp. sliced or slivered almonds
- 1/2 tsp. minced fresh tarragon
- Salt & freshly ground pepper, to taste
- 1/2 cup sour cream
- 3/4 cup grated Gruyere cheese
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Method
Saute the chicken on both sides in butter until browned; remove chicken from the skillet. Add onion and garlic; cook 1 minute. Stir flour into drippings in skillet until blended and smooth. Stir in tomato paste, chicken stock and sherry. Cook and stir until smooth and slightly thickened. Return the chicken to the skillet. Add the almonds, tarragon, salt, and pepper. Cover and simmer over low heat for 30 minutes or until tender. Arrange the chicken in a shallow oven-proof dish. Stir the sour cream into sauce and pour over chicken. Sprinkle with grated cheese; brown under broiler. Serve with rice or noodles.
Notes: Delicious. Ingredients could easily be increased to feed a larger number of people.
Number of Servings: 4 to 6
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