Into a pan, put the chicken, water, and 1 teaspoon salt; simmer until chicken is tender (about 35 minutes; 45 to 60 minutes if chicken is frozen).
Remove chicken pieces and keep hot; reserve chicken stock.
Melt butter in a small pan; add almonds and cook over medium heat, stirring for 3 to 5 minutes, or until golden brown.
Remove from heat; stir in flour.
Gradually add 1 cup of the chicken stock; return pan to heat and cook, stirring, about 2 minutes or until thickened.
Season with the 1/4 teaspoon salt, pepper, and parsley.
Pour sauce over hot chicken.