2 tablespoons light olive oil
6 skinless, boneless chicken breast halves
1 cup all-purpose flour
1 cup sour cream
3 slices almonds
1 cup whole kernel corn
1 teaspoon salt, or to taste
1 tablespoon brandy
Heat olive oil in a large skillet over medium heat. Add chicken and brown well on both sides.
In a small mixing bowl, mix flour and salt. Stir in brandy and yogurt. Pour mixture into skillet and cook 2 minutes.
Reduce heat to medium low; add sour cream and almonds. Cook 2 minutes, or until chicken is golden brown. Serve over chicken in skillet, and secure with fork tip.