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Recipe submitted by Mrs. James Russo, New York City, NY

Chicken with Almonds

1 chicken, 2 1/2 to 3 pounds
3 tablespoons butter
1 clove garlic, chopped
2 tablespoons chopped onion
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
2 tablespoons sherry
2 tablespoons shredded almonds
Salt and pepper to taste
1/2 teaspoon dry tarragon
3/4 cup sour cream
1 tablespoon grated cheese
1 tomato, skinned (optional)

1. Brown chicken in hot butter; remove chicken. Add garlic and onion to butter; cook 2 to 3 minutes.
2. 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.
3. Add the browned chicken, almonds, salt, pepper and tarragon. Cover and cook slowly for 45 to 50 minutes.
4. Remove from heat and arrange chicken in a shallow casserole.
5. 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.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.