6 chicken breasts, skinned and boned
Salt and pepper to taste
6 tbsp. flour
1/2 c. butter
1/2 c. blanched chopped almonds
1 c. chicken broth
1 c. Half & Half cream
1/2 c. sherry
1 1/2 c. rice (saffron) cooked

Season chicken with salt and pepper. Pat chicken with 1 tablespoon flour. In large skillet over medium heat melt 1/4 cup butter. Add chicken and saute for 20 minutes until tender. Keep warm while making sauce. Reduce heat to low, add remaining butter, add flour and stir until smooth and bubbly. Add almonds and saute until golden brown. Stir in chicken broth, cream, sherry, salt and pepper. Place chicken on hot platter and cover with sauce. Serve with rice.