Yield: 4 Servings
|2 cups||Cubed cooked chicken|
|¼ cup||Dry white wine|
|¼ cup||Sour cream|
|Salt to taste|
|¼ cup||Slivered almonds|
In a bowl, toss chicken with wine. Cover and marinate in fridge several hours or overnight. Stir together mayonnaise and sour cream and then stir into chicken; salt to taste.
Coarsely chop 1½ of the nectarines, slice remaining half for garnish.
Stir chopped nectarine and almonds into chicken mixture. Chill. Serve on platter or plates lined with greens. Garnish with nectarine slices.
Recipe by: Woman's Day Magazine, July 1982 Posted to MC-Recipe Digest V1 #630 by Mardi Desjardins <amdesjar@...> on May 31, 1997