Chicken
with
Cheese
and
Almonds
-
serves
4
1
chicken,
2
1/2
to
3
lbs
3
tbsp
butter
1
clove
garlic,
chopped
2
tbsp
chopped
onion
1
tbsp
tomato
paste
2
tbsp
flour
1
1/2
cups
chicken
stock
2
tbsp
sherry
2
tbsp
shredded
almonds
1/2
tsp
dry
tarragon
3/4
cup
sour
cream
1
tbsp
grated
cheese
1
tomato,
skinned
(optional)
Brown
chicken
in
hot
butter;
remove
chicken.
Add
garlic
and
onion
to
butter;
cook
2
to
3
minutes.
Remove
from
heat
and
stir
in
tomato
paste
and
flour
until
smooth.
Add
chicken
stock
a
little
at
a
time,
stirring
until
smooth.
Then
blend
in
sherry,
and
stir
over
low
heat
until
mixture
comes
to
a
boil.
Add
the
browned
chicken,
almonds,
salt,
pepper
and
tarragon.
Cover
and
cook
slowly
for
45
to
50
minutes.
Remove
from
heat
and
arrange
chicken
in
a
shallow
casserole.
Stir
sour
cream
into
liquid
in
which
the
chicken
was
cooked.
Pour
sauce
over
chicken.
Sprinkle
with
cheese.
Garnish
with
skinned
tomato
and
brown
under
broiler.
Submitted By (Miki)
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