- 3/4 cup white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 1 pound fresh mushrooms, sliced
- 1 white onion, finely chopped
- 1 cup sliced almonds
- salt and pepper to taste
- 6 skinless, boneless chicken breast halves
Heat wine, broth and most of the cream (reserve a little) in a medium saucepan over medium low heat. Thicken flour with reserved cream, enough to make a thin paste. Add this to saucepan, stirring constantly until sauce has thickened. Stir in mushrooms and onions.
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Preheat oven to 325 degrees F(165 degrees C).
Place chicken in a 9×13 inch baking dish. Pour sauce over chicken and top with almonds. Bake in the preheated oven for 1 1/2 hours.