Chicken Supreme with almond sauce: Submitted by: Johanne | Date Added: 8 Jan 2011
Listed in: Poultry / Poultry - Chicken

Butter
8 semi-boneless chicken breasts, skinned
1 / 2 cup finely chopped onion
3 / 4 of tsp. tsp poultry seasoning or ground thyme
1 cube chicken bouillon
1 / 2 cup boiling water
1 cup light cream or table cream
1 tsp. tablespoons flour
1 / 4 cup slivered almonds, toasted
Salt and pepper

In a large skillet, melt some butter. Sauté chicken until browned on both sides, adding butter as needed. Remove chicken from skillet.

In the same pan, sauté onion until tender. Return chicken to skillet and sprinkle with poultry seasoning or thyme. Dissolve the chicken bouillon cube in boiling water, pour over chicken. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until chicken is no longer pink inside. Remove chicken, keep warm.

In a bowl, gradually add the cream to flour, stir until the mixture is smooth. Verer skillet and add almonds. Cook over medium heat, stirring constantly, until sauce boils and thickens. Salt and pepper to taste. Pour over chicken and serve.

Makes 8 servings.

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