Baked Chicken Breasts With Almond Sauce

Directions

1. *NOTE: Original recipe used 4 whole chicken breasts
2. **NOTE: Original recipe used 1/4 C melted butter
3. ***NOTE: You can use nonfat chicken broth instead of the sherry
4. ****NOTE: Original recipe used 1/4 C slivered almonds.
5. ****NOTE: The original recipe did not use any almond extract...I used it to give it more of an almond flavor since I had cut out so much of the slivered almonds. I absolutely could not get the CFF any lower with the slivered almonds left in the recipe.
6. Salt both sides of chicken breast halves with garlic salt. Dip in melted butter to that paprika and lemon juice has been added. Place in shallow baking dish. Bake for 30 min at 350 deg F. Mix remaining ingredients listed and spoon over chicken breasts. Sprinkle with slivered almonds and continue baking for 30 additional min. Remove chicken; thicken sauce with 2 Tbsps. flour and stir in 1/4 c. fat free lowfat sour cream (I did not include these in the counts since I didn't use them - Reggie). Serve chicken breasts over rice.
7. *You can use boneless breasts and cut the cooking time to 15 min, add in other ingredients and cook another 15 min, then thicken sauce and serve over rice.
8. The counts will be lower if you serve this over rice.
9. It is wonderful!! Very moist and has a great flavor.