Breast Of Chicken Cherokee - cooking recipe

Ingredients

6 chicken breasts
1 qt. half & half cream
4 c. flour
1 tsp. salt
1 tsp. pepper
1 c. cooking oil
1 c. margarine
1/2 c. flour
1/2 c. almonds, chopped and toasted
rice, cooked

Preparation

Marinate chicken in cream for 24 hours in refrigerator. Drain, reserving cream. Roll chicken in flour mixed with salt and pepper. Pan fry in oil and butter combination until golden brown. Remove. Mix flour into chicken drippings. Stir in cream left from marinating chicken. Cook until mixture is thickened. Mix in chopped almonds. Serve on rice. Makes 6 servings.