Source : dairygoodness
Ingredients- Butter
- 8 boneless skinless chicken breast halves
- 1/2 cup (125 mL) finely chopped onion
- 3/4 tsp (3 mL) poultry seasoning or ground thyme
- 1 chicken broth cube
- 1/2 cup (125 mL) boiling water
- 1 cup (250 mL) light cream or table cream
- 1 tbsp (15 mL) flour
- 1/4 cup (50 mL) toasted sliced almonds
- Salt and pepper
Preparation- In large frypan, melt a little butter. Sauté chicken until golden brown on both sides, adding more butter to pan as needed. Remove from pan.
- In same pan, sauté onion until tender. Return chicken to pan. Sprinkle with poultry seasoning or thyme.
- Dissolve broth cube in boiling water and pour over chicken. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 20 minutes or until chicken is no longer pink in centre. Remove chicken and keep warm.
- Gradually stir cream into flour until smooth; add to pan along with almonds. Cook and stir over medium heat until mixture boils and thickens. Add salt and pepper to taste. Pour sauce over chicken and serve.
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