1957 Chicken With Almonds(Serves 4) - cooking recipe

Ingredients

2 Tbsp. butter
1 (3 lb.) broiler-fryer, cut up
1 garlic clove, minced
1/2 small onion, chopped
2 Tbsp. flour
1 Tbsp. tomato paste
1/2 tsp. dried tarragon leaves
1/2 tsp. salt
1/4 tsp. pepper
1 (13 3/4 to 14 1/2 oz.) can chicken broth
2 Tbsp. dry sherry
1 (8 oz.) container sour cream
1 small tomato, diced
1/4 c. slivered almonds, toasted

Preparation

About 1 hour before serving:
In a 12-inch skillet over medium-high heat, in hot butter, cook chicken pieces until browned on all sides, removing chicken pieces to plate as they brown. Discard all but 2 tablespoons of fat from the skillet.