Remove skin and bones from chicken, cut in medium sized pieces.
Place chicken broth, chicken, parsley, scallions, salt and pepper in pan and saute in
oil butter mixture until chicken is almost done.
Remove from heat and add burgandy. Return to heat and bring to a boil. Reduce heat.
Stirring constantly add corn starch mixture and stir until thickened.
Add slivered almonds.
Serve with rice or pasta.
Originally Submitted
10/22/2009
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