Ingredients Jump to Instructions ↓

  1. 3/4 cup white wine

  2. 1 cup chicken broth

  3. 1 cup heavy cream

  4. 3 tablespoons all-purpose flour

  5. 1 pound fresh mushrooms, sliced

  6. 1 white onion, finely chopped

  7. 1 cup sliced almonds salt and pepper to taste

  8. 6 skinless, boneless chicken breast halves

Instructions Jump to Ingredients ↑

  1. 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. Preheat oven to 325 degrees F(165 degrees C). Place chicken in a 9x13 inch baking dish. Pour sauce over chicken and top with almonds. Bake in the preheated oven for 1 1/2 hours.


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