2 tbsp. almonds (can use a little more if you'd like)
1 tbsp. butter
4 chicken breasts, skinned & boned
2 tbsp. chicken bouillon
Salt & pepper to taste
Rice
1 sm. garlic clove
1/4 lb. mushrooms
1 tbsp. cornstarch

The bouillon from Lipton Noodle Soup is best.

Brown almonds in butter, remove and set aside. Brown chicken, stir in garlic, mushrooms, salt and pepper, bouillon and 1 cup hot water. Reduce heat, cover and simmer. Blend cornstarch in water and add to chicken. Cook until thick and bubbly. Serve over rice. Garnish with almonds.