Creamy Almond Chicken

I drain off the sauce, toss it with pasta, and add dollops of both fresh tomato sauce and pesto sauce on top of the pasta. If you wish to follow suit, use your favorite recipes for the sauces.

Combine the butter, celery salt, oregano, paprika, curry powder, and salt and pepper to taste. Set aside.

Preheat the oven to 350 degrees F.

Dredge the chicken pieces in flour, then roll them in the flavored butter. Arrange the chicken in an ovenproof dish, scatter the almonds over the pieces, and pour light cream or milk over the top. Cover the dish and bake for 35 minutes.

Uncover the dish and pour the cooking liquid from the pan into a bowl. Whisk the sour cream and sherry into the juices until smooth. Pour the mixture over the chicken and bake, uncovered, until tender when pierced with a fork, about 15 to 20 minutes more. Serve immediately.

Alternatively, pour the sauce over drained pasta and toss to blend. Distribute pasta among individual plates and top with 1 or 2 chicken breasts. Spoon a little tomato sauce and pesto sauce on top of pasta and sprinkle with Parmesan cheese.

Recipe Source: "Chicken" by James McNair