1 cup butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 pounds skinless, boneless chicken breasts
1/2 cup sliced almonds
Place butter in a large saucepan over medium heat. Cook, stirring constantly, until mixture is thickened. Reduce heat to low and stir in sugar, salt, pepper and almonds. Bring to a simmer, stirring constantly, until mixture becomes very thick. Bring to a full boil and reduce heat to low. Reduce heat to low; cook, stirring constantly, for 5 minutes or until butter is melted. Remove from heat and stir in chicken. Stir in almonds, if desired, before proceeding.
Cover and refrigerate 8 hours, or overnight.