Ingredients:
4 boneless skinless chicken breasts, diced
1 small onions, diced
3 garlic cloves, crushed
olive oil
1 (15 ounce) cans chicken broth
1/3 cup slivered almonds
1/4 cup cold water
2 tablespoons cornstarch
2 tablespoons sour cream
Directions:
Saute the onions and garlic in a small amount of the olive oil until the onions are glassy.
Remove from the pan.
Add a little more olive oil and stir fry the chicken until pinkness is gone.
Stir onion mixture back into the pan with the chicken.
Add broth and almonds and simmer for 15- 20 minutes.
Mix cornstarch in cold water until well blended and add to the chicken mixture.
Stir in sour cream right before serving until well blended.
Serve over rice.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.