1 1/2 cups chicken stock (or 5 bouillon cubes and 1/2 cup water)
slivered almonds (1 or 2 packages)
salt and pepper
1 Tbsp. tarragon
3/4 cup sour cream
1 Tbsp. Parmesan cheese (or more)
Directions
Brown chicken in butter, remove and keep hot. To pan, add garlic and onion and cook three minutes. Add tomato paste and flour, stir until smooth. Stir in chicken stock. Bring to a boil. Return chicken to pan. Add almonds, salt, pepper and tarragon. Cover and simmer slowly 45 minutes or more. Transfer chicken to shallow casserole, stir sour cream into sauce in pan and heat thoroughly. Do not boil. Pour sauce over chicken, sprinkle with grated cheese. Brown lightly under preheated broiler. Serve with rice.
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