2 tbsp. slivered almonds
2 lg. whole chicken breasts, boned & halved
1 sm. clove garlic, minced
1/4 lb. mushrooms, sliced
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
1 tbsp. cornstarch
3 c. hot cooked rice

In 12 inch skillet over medium heat, brown almonds in 1 tablespoon butter, stirring constantly. Remove almonds with slotted spoon and set aside.

Brown chicken in same pan. Stir in next 5 ingredients and 1 cup hot water. Reduce heat to low, cover and simmer 25 minutes until fork tender.

In a cup blend cornstarch and 1 tablespoon water until smooth. Gradually add to hot liquid. Cook, stirring, until thick. Serve chicken over rice, topped with sauce and almonds. Serves 4.