...because her Daddy had put her on speakerphone while I finished cooking and served dinner. You see, this daughter just loves chicken. So much so that, since her classes run late on Tuesday/Thursday, she had gone to a university cafe to get a plate of chicken fingers, and eat them while she talked to us. Of course, she didn't know that this Craig Claiborne delight was hitting our table! The tiny amount which was left served me as a fine Wednesday lunch (my dearly beloved and the boys were eating turkey grinders on whole wheat french bread).
Note that while the ingredient list is all Mr. Claiborne, with minor adjustments in quantity, the technique is all mine. Feel free to cook this in a skillet on the stovetop, if that's what you desire! But since I cook too much at a time to run less than several skillets, I must stick with oven preparations.
ALMOND PARMESAN CHICKEN
3 to 4 pounds boneless chicken pieces (I used thighs cut in half)
1/4 cup butter or margarine
1/2 onion, minced
1 garlic clove, minced, or garlic powder
2 tbsp tomato paste
1/4 cup flour or cornstarch
2 cups chicken broth
1-1/2 cups sour cream
1/4 cup chopped almonds
1/4 cup grated parmesan
Spray the bottom only of a broiler pan, and arrange the chicken in the pan. Broil on each side for 4 to 5 minutes, until the chicken is browned. Remove the chicken to a plate, and turn the oven temperature to 400F. In this broiler pan, on the stove, melt the butter, and in it saute the onion and garlic until they are soft. Whisk in the tomato paste, then the flour or cornstarch. Slowly add the chicken broth, whisk until thickened and smooth, and turn off the stove burner. Put the chicken back in the pan, along with any juices which have accumulated on the plate. Cook in the oven about 30 minutes, or until the juices running from the chicken when stabbed with a fork are clear. Again, remove the chicken from the pan for a minute, and whisk in the sour cream. Replace the chicken in the sauce, and sprinkle the almonds and cheese on top. Run the chicken under the broiler for a minute or two, until the cheese lightly browns. I served this with buttered mini penne, and the guys just loved it!