Serves: 6
Total Calories: 197
Brown the chicken in the oil and remove from the pan. Toast the almonds in a dry pan until lightly browned and set aside. Add the sherry, shallots and almonds and simmer in the pan the chicken was browned in and simmer for 10 minutes. Remove from the heat and slowly stir in the tomato paste and flour. Add the chicken stock and wine, stir thoroughly, add the chicken, cover and simmer for 40 minutes.
This Chicken Almondine recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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