Baked Chicken Almondine created by: Almond Board of California

servings 4
ingredients 1 envelope (1/2 of 5 1/2 oz. Box) cream of onion soup mix
3/4 cup chopped blanched almonds
1/4 cup flour
1 chicken, about 3 lb., cut up
1 egg, beaten
1/4 cup margarine or butter
Hot buttered noodles or rice
1 1/2 cups hot water
1/2 cup white wine or water
1/2 tsp. paprika
1/8 tsp. garlic salt
preparation Mix one envelope onion soup mix with the almonds and flour. Dip skin side of chicken pieces in egg then in soup-almond mixture. Save remaining dry mixture. Place chicken with almond sides up in baking pan. Add margarine to pan and place in 375-degree oven for 10 minutes. Baste with juices and continue baking for 45 minutes, basting every 15 minutes. Shut off oven. Put hot noodles into a heatproof bowl or platter. Transfer chicken onto noodles. Return to shut-off oven to keep warm. Scrape pan drippings together and mix in remaining flour-soup mix-almond mixture. Stir in hot water, wine, paprika and garlic salt. Heat in saucepan or baking dish until sauce is thickened and comes to a boil. Serve with chicken and noodles.