Directions:
- 1 In a skillet heat the butter and oil add the chicken and brown on all sides Remove the chicken and keep hot. To the pan add the garlic and onions and cook over low heat 3 minutes. Add the tomato paste and flur and stir with a wire whisk until the mixture is smooth.
- 2 Stir in the stock and sherry. When the mixture returns to a boil return the chicken to the pan and add the almonds, salt, pepper and tarragon. Cover and simmer slowly 45 to 50 minutes.
- 3 transfer the chicken to a shallow casserole. Stir the sour cream into the sauce remaining in the pan and heat thoroughly. Do not boil Pour the sauce over the chicken and sprinkle with the cheese. Brown lightly under a preheated broiler.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1135.47 Kcal (4754 kJ) | ||
| Calories from fat | 595.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.15g | 102% | |
|---|---|---|---|
| Cholesterol | 41.36mg | 14% | |
| Sodium | 1990.03mg | 83% | |
| Potassium | 1526.14mg | 32% | |
| Total Carbs | 53.07g | 18% | |
| Sugars | 7.3g | 29% | |
| Dietary Fiber | 14.41g | 58% | |
| Protein | 84.48g | 169% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 14.1mg | 78% | |
| Calcium | 248.6mg | 25% | |
| Amount Per 100 g | |||
| Calories | 150.77 Kcal (631 kJ) | ||
| Calories from fat | 79.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.78g | 102% | |
|---|---|---|---|
| Cholesterol | 5.49mg | 14% | |
| Sodium | 264.25mg | 83% | |
| Potassium | 202.65mg | 32% | |
| Total Carbs | 7.05g | 18% | |
| Sugars | 0.97g | 29% | |
| Dietary Fiber | 1.91g | 58% | |
| Protein | 11.22g | 169% | |
| Vitamin C | 0.3mg | 3% | |
| Iron | 1.9mg | 78% | |
| Calcium | 33mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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