2 chicken breasts, cut in half
5 tbsp. butter
3 tbsp. cognac (brandy)
1 sm. clove garlic, peeled and crushed
1/2 c. blanched almond halves, optional
1 mushroom chopped fine or 1 tbsp. chopped canned mushrooms
1 tsp. cornstarch
1/2 c. dry white wine
1/2 c. chicken bouillon or hot water
Salt, pepper and paprika to taste

Brown chicken breasts slowly in (3) tablespoons butter. Pour brandy into large kitchen spoon - ignite with match. Pour over chicken. When flame dies down, remove chicken from skillet. Add (1) tablespoon butter, garlic, 1/4 cup almonds and mushrooms. Cook 3 or 4 minutes. Remove from heat and stir in cornstarch. Mix well. Add wine and bouillon or hot water, stirring well. Return to heat and stir until sauce boils 2 or 3 minutes. Taste for seasoning and add salt, pepper and paprika (if needed). Return chicken breasts to skillet and cook 20 to 25 minutes or until chicken is done.

Brown remaining 1/4 cup almonds in remaining 1 tablespoon butter. Serve chicken on warmed platter. Pour pan sauce over. Sprinkle top with almonds. Makes 4 servings. May be prepared in chafing dish at table or start dish in kitchen, prepare sauce in chafing dish, add browned chicken breasts and heat at table. (Good served with noodles.)