Nice Basa Rueda

[Innkeeper]

This is only a slight variation on my Italian Chicken Breast recipe that was previously posted. I have replaced the mushrooms with almonds and reduced the cooking fat by 25%. Mother loved it; don't think we'll be going back to the rooms anytime soon. You can vary the seasonings anyway you choose.

SAUTEED CHICKEN BREAST IN ALMOND CREAM SAUCE:

Large Chicken breast (split, skinned, & boned)
1/3 - 1/2 C (Handfull) Sliced almonds
3 tbl Butter
3 tbl Olive oil*
Salt
Pepper mill
Granulated garlic
Granulated onion
Dry Italian seasoning
Dry basil
Dry oregano
1/4 C Dry Vermouth
2/3 C Heavy Cream
10" Non-stick skillet or saute pan

Brown almonds over medium heat in one tablespoon each of the butter and OO. While they are browning, season with salt, pepper, Italian seasoning, and granulated onion & garlic. Remove to a small bowl. Meanwhile season chicken on top with salt, pepper, granulated garlic and basil. Over same heat melt remaining butter in OO, and saute chicken top side down for six minutes, seasoning the bottom as the top. Turn and saute six more minutes. Remove chicken to a warm platter. Drain off fat through a fine sieve (*this is more than half total butter & OO), and return sieve contents to pan. Deglaze pan with Vermouth until it becomes a thick syrup. Add almonds and cream to pan, and cook until sauce thickens. Pour over chicken. Sprinkle with oregano, and serve. Serves 2.
Note: On my stove the "medium" heat (#5) cooks a little hot, so I cook on #4.