Ingredients
1/4 c. butter
6 chicken breasts
1 clove garlic
2T chopped onion
1T tomato paste
2T flour
1 1/2 c. chicken stock
2T slivered almonds
2T sherry
salt and pepper to taste
1T tarragon
3/4 c. sour cream
1T parmesan cheese
Preparation
Heat butter and brown chicken. Revove chicken and keep warm. Add garlic and onions to butter and cook 3 minutes. Add tomato paste and flour. Stir until smooth. Add chicken stock and sherry. When it boils, add the tarragon, slivered almonds and chicken. Cover and simmer 45 - 50 minutes. Transfer chicken to serving casserole. Add sour cream to sauce and heat thoroughly. Salt and pepper to taste. Pour over chicken. Sprinkle with parmesan cheese and brown lightly in broiler.
