Melt 4 tablespoons of butter in a saucepan. Stir in flour and cook
for 3 minutes. Slowly add cream and chicken broth, stirring until
smooth and thickened. Season with the salt and pepper and stir in Parmesan cheese
and herbs. Set aside.
In a skillet, saute mushrooms in remaining 2 tablespoons butter. Place the chicken
in a 2 quart casserole and top with mushrooms. Sprinkle with salt
and pepper. Pour sauce over and bake, uncovered, for 25 minutes.
Remove from oven. Sprinkle with the chopped almonds. Return to oven and continue baking for 10 minutes longer.
Recipe adapted from "Maine Ingredients"
*To poach chicken, put in a deep skillet or saute pan, sprinkle lightly with salt and pepper, and cover with water. Bring to a boil; reduce to simmer for 8 minutes. Cover and let stand for 30 minutes.
Calories per serving: 618
Fat per serving: 44.8g