• 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

1. 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.
2. In same pan, sauté onion until tender. Return chicken to pan. Sprinkle with poultry seasoning or thyme.
3. 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.
4. 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.

8 servings