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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Chicken Breast in Sour Cream-Almond Sauce Recipe

5 stars - based on 1 vote
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This recipe for Chicken Breast in Sour Cream-Almond Sauce is from Inside Our Old Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 whole chicken breasts halved, boned and skinned
3 T butter
2 T chopped onion
1 clove garlic, minced
1 T tomato paste
2 T flour
1 1/2 chicken stock
3 T dry sherry
2 T shredded almonds
1/2 tsp minced fresh tarragon salt and freshly ground pepper to taste
3/'4 c sour cream at room temperature
1/2 c Gruyere cheese
Directions:
Directions:
Saute the chicken on both sides in butter, remove from skillet. Add the onion and garlic, cook and stir for 2 to 3 minutes. Add tomato paste and flour to skillet, stir until blended and smooth. Gradually add the chicken stock and sherry, cook and stir until smooth and slightly thickened. Return chicken to skillet. Add the almonds, tarragon, salt and pepper. Cover and simmer over low heat for 30 minutes or until tender. Arrange the chicken in a shallow baking dish. Stir the sour cream into the sauce and pour over the chicken. Sprinkle with grated cheese and brown under broiler. Serve with rice or noodles.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
A wonderful prepare ahead chicken based casserole. Another hit with your company.
San Francisco ala Carte, Junior League of San Francisco, 1979

 

 

 

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