Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 eaches | Pieces chicken |
| 2 tablespoons | Oil |
| 2 eaches | Onions, chopped |
| 1 cup | Ground, slivered almonds |
| 2 tablespoons | Butter |
| \N \N | Salt & pepper |
| 1 each | Clove garlic, chopped |
| ½ teaspoon | Pepper |
| 1½ cup | Chicken broth |
| \N \N | Juice of 1 lemon |
| 1 tablespoon | Basil |
| ½ cup | Honey |
| 2 tablespoons | Cornstarch |
INGREDIENTS
PREPARATION
In casserole, heat butter and oil and brown chicken, season with salt & pepper if desired. Remove. In remaining fat, cook onion and garlic until translucent. Add almonds, basil, pepper, and honey and cook, stirring, until mixture is well blended. Combine broth and cornstarch and add to casserole; cook, stirring, over high heat until sauce thickens. Remove from heat, stir in lemon juice, and replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
Submitted By EARL SHELSBY On 09-30-94