Chicken Breasts with Almonds
|Whole broiler fryer chicken breasts||3 , boned|
|Butter/Margarine||1⁄2 Cup (8 tbs), divided|
|Minced onion||1 Tablespoon|
|Slivered almonds||1⁄3 Cup (5.33 tbs)|
|Tomato paste||1 Teaspoon|
|Chicken bouillon||1 1⁄4 Cup (20 tbs)|
1. Cut chicken breasts in half and remove skin. Sprinkle with salt and pepper.
2. Melt 6 tablespoons of the butter in a skillet. Add chicken breasts and brown slowly, Turning occasionally, for about 25 minutes. Remove chicken.
3. Add remaining 2 tablespoons butter. Add onions and almonds. Cook over low heat until almonds are browned. Blend in tomato paste and flour. Gradually add chicken bouillon and cook, stirring constantly, until mixture thickens and comes to a boil.
4. Add browned chicken to mixture in skillet. Sprinkle with a pinch of tarragon. Cover with vac-control valve closed. Lower heat and simmer 20 minutes.