Margaret's Curried Chicken

Margaret gave me this recipe from "AnneMarie's Personal Cookbook," which is a total throwback to late 1950s, early 1960s "entertaining" dinners.

4 chicken breasts, skinned and boned
salt and pepper
1 Tbs curry powder
2 Tbs butter
2 Tbs finely chopped shallots
1 cup chicken broth
3 Tbs finely chopped almonds
1 tsp cornstarch
1/4 cup heavy cream
finely chopped parsley (this is a garnish, which I personally never use)

Cut the chicken breasts in half and then into 1 inch strips. Season with salt, pepper and curry powder.

Melt 1 Tbs butter over medium high heat. Stir fry the chicken until nearly done - DON'T overcook (you'll return them to sauce later to finish cooking). Set chicken aside (use pan lid to keep chicken warm).

Melt other 1 Tbs butter over medium high heat, and cook shallots until soft. Add broth, bring to a simmer. Mix cornstarch into heavy cream, then add slowly to broth. Return chicken to pan, and bring to a simmer. Add almonds for last minute.

Serve with rice. Margaret always served this with condiment bowls of banana slices, shredded coconut, chopped green pepper, peanuts and/or almonds.