Instructions: VelouteSauce: 2 t. Margarine, 2 c. Chicken Stock, 1 T. Flour

First make the Celoute sauce. In a small saucepan make a roux by melting the margarine and stirring in the flour. Cook over a low heat for several minutes, without coloring. Slowly add the stock, beating it in well to avoid lumps. Allow to simmer for several minutes longer, then place on one side. Fry the chicken pieces in margarine, remove from pan. In the same pan fry the onion slowly to soften but not color. Add the almonds, wine, grated zest of the lemon and whipping cream. Bring to a simmer and add in the chicken pieces. Add just sufficient Veloute sauce to cover the chicken pieces and simmer, stirring now and then, for 20 minutes until the chicken is cooked through.

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