Preparation:
Toast almonds in a nonstick pan. Add 4 T. vegetable broth and garlic and
saute for 1 minute.
Place in food processor with parsley, chives, lemon juice and butter buds.
Whir until mixture is a coarse puree. Add parmesan cheese and whir to blend.
Brown chicken in remaining vegetable stock. Season with salt and pepper.
Bring stock to a boil. Cook past in it until tender. Add chicken and pureed
mixture. Season to taste. |
