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Stuffed Chicken with Cream Recipe

Ingredients

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

Directions

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.