Chicken Breasts with Sour Cream Almond Sauce
OK, I tried this recipe tonight and it was very good. I would probably give it a 8 out of 10. It is one that I will keep to make every so often. A very distinct flavor with the tarragon that gave the dish a very unique flavor. If you don't like tarragon you could leave it out and the dish would still be just as good.
4 boneless, skinless chicken breasts ( I brined mine for 1 hour)
3 T. butter
2 T. chopped onion
1 clove garlic, minced
1 T. tomato paste
2 T. flour
1 1/2 cups chicken stock
2 T. dry sherry
3 T. sliced almonds, chopped
1/4 t. dried tarragon (optional)
salt and pepper to taste
3/4 cup sour cream at room temperature
1/2 cup grated Gruyere cheese
Saute the chicken on both sides in butter. Remove breasts from skillet while making sauce.
Add the onion and garlic, stir for 2-3 minutes. Add the tomato paste and flour to skillet, stir until blended and smooth. Gradually add the chicken stock and sherry. Cook and stir until slightly thickened. Return the chicken to the skillet. Add the almonds, tarragon, salt and pepper. Cover and simmer on low for 30 minutes or until breasts are tender.
Arrange chicken in shallow baking dish. Stir the sour cream into sauce and pour over chicken. Sprinkle with grated cheese and broil until cheese melts.
The recipe suggest serving with rice, but I would have loved bread to mop up the sauce.