By Mary Claire Ekstrom
5 boneless, skinless chicken breasts, quartered
1 large clove of garlic, minced
½ cup chopped onion, minced
7 tbsp. unsalted butter
2 tbsp. flour
1 tbsp. tomato paste
1 ½ cups chicken stock
3 tbsp. slivered almonds
½ tsp. thyme
½ tsp. nutmeg
½ tsp. salt
½ tsp pepper
1 cup sour cream
1 cup cheddar cheese, grated
Wrap each piece of chicken loosely in plastic wrap and tenderize until it’s about ¼ inch thick.
Preheat oven to 150 degrees.
Melt 4 tbsp. butter in a large skillet on medium heat. Brown chicken in two batches.
Move cooked chicken to an oven safe casserole dish. Put a loose tent of foil over the pan, and put chicken in the oven to keep hot.
Pour out leftover liquid from skillet and rinse. Move to medium heat and melt 3 tbsp. butter.
Cook onions and garlic about 3 minutes or until onions just begin to soften.
Whisk in flour and tomato paste. Pour in chicken stock and stir.
Let mixture boil and stir in almonds, thyme, nutmeg, salt and pepper. Add chicken.
Bring mixture to a simmer and cover pan for 20 minutes. Move chicken back into previously used casserole dish.
Stir sour cream and cheese into sauce in skillet.
Pour over chicken.
Optional: Serve over rice and garnish with extra almond slices. (I promise it’s wonderful.)