6 whole chicken breasts
Salt and pepper
3 tbsp. butter
1 1/2 c. port (red, inexpensive)
1 clove garlic, crushed
2 c. table cream
2 tbsp. cornstarch
1/2 lb. mushrooms
1 (3 oz.) bag slivered almonds

Halve and bone breasts. Season with salt and pepper and brown them in butter in large skillet. Add port, cover and let simmer for approximately 30 minutes. Do not over cook. Remove chicken and prepare sauce.

Dissolve cornstarch in a few tablespoons of cream. Add remaining cream to the port together with garlic. Gradually stir in cornstarch and cook slowly for approximately 10 minutes. Clean mushrooms, halve and brown them lightly together with slivered almonds.

Drain off butter and add to sauce. Put chicken back into sauce and heat before serving. Serves 6.