Chicken With Almonds
|Milk||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Leftover sliced chicken||(as required)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Melt butter in medium skillet; blend in flour.
Gradually stir in milk and chicken broth.
Continue stirring until liquid thickens.
Add salt, pepper, and chicken; simmer until hot.
Blend in sherry; last, sprinkle with almonds.
Save a few to garnish with.
Serve over hot toast squares.