White Wine Almond Chicken

Ingridients

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

Directions

Prep 20 m

Cook 1 h 30 m

Ready In 1 h 50 m

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.