2 tbsp. butter
4 chicken breasts, skinned and boned
1 sm. garlic clove, minced
1 box mushrooms, sliced
1/2 tsp. salt and pepper
1 (10 1/2 oz.) can condensed chicken broth
1 tbsp. cornstarch
Parsley
1/4 c. canned roasted almonds

About 40 minutes before serving: In skillet over medium heat, in butter, brown chicken breasts, garlic, almonds and mushroom slices, stirring occasionally, until all are golden. Now add salt, pepper and chicken broth; simmer, covered, 30 minutes or until chicken is tender.

Then mix cornstarch with a little water; stir into liquid in skillet. Cook, stirring constantly, until thickened. Garnish chicken with parsley.

Diabetic diet = 4 meat and 1 "B" vegetable.

Low fat, low cholesterol diet: use salad oil or butter instead of butter. 10 grams fat per serving. 265 calories per serving.