1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1/2 cup butter, cut into cubes
1/2 cup milk
1 teaspoon Worcestershire sauce
1/4 teaspoon lemon zest
1/3 cup distilled white vinegar
1/3 cup water
1/3 cup sliced almonds
1/3 cup sliced almonds
2 tablespoons white sugar
1 1/2 teaspoons white sugar
1 teaspoon distilled white vinegar
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon lemon zest
3 tablespoons cream of tartar
Heat oil in a large skillet over medium heat. Add chicken pieces and brown on all sides. Remove skin from breasts and place in a bowl.
In a small mixing bowl, mix together butter, milk, Worcestershire sauce, lemon zest, vinegar, 1/3 cup water, chopped almonds, sliced almonds, sugar, white sugar, white vinegar, paprika and salt. Mix well.
Cover skillet with foil and brown on all sides. Remove chicken pieces and brown on all sides. Pour cream on chicken breasts and the foil. Turn over and brown on all sides. Cover and refrigerate for 2 hours.