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1
Flatten each chicken breast.
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2
Melt 2 tablespoons butter in heavy skillet over medium heat, add almonds and stir till golden -- about 4 minutes.
-
3
Set aside.
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4
Lightly dredge chicken in flour.
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5
Melt 4 tbsp butter in heavy skillet over medium heat, add chicken saute and cook till just springy to touch - about 4 minutes, Sprinkle with salt and pepper.
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6
Transfer to plate and tent with foil.
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7
Add stock and port wine to same skillet and boil till reduced by half, scraping up any browned bits.
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8
Add cream and boil till reduced to sauce-like consistency, stirring occasionally.
-
9
Can be prepared in advance to this point.
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10
Place chicken and sauce in rectangular casserole, stirring occasionally.
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11
(Casserole and sauce can be frozen at this point for future use.
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12
).
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13
Melt remaining 2 tbsp butter in skillet over medium heat.
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14
Add apples and cook til just tender, stirring frequently - about 5 minutes.
-
15
Arrange 1 breast of chicken and 3 apple slices on each plate.
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16
Taste sauce - adjust seasoning and pour over chicken.
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17
Sprinkle with almonds.
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18
Serve with rice.
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19
If prepared in advance heat oven 325 and heat, covered for 20 minutes.
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20
Add apples to plate or arrange on top of casserole if serving from table.
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21
If frozen, thaw in microwave (DO NOT COOK) when defrosted place in oven as above.
