Instructions: Brown chicken in olive oil in large frying pan over medium heat. Remove from pan; reserve.Stir in onion, rosemary and marjoram; cook 2 minutes, until onion is soft. Stir in wine, garlic, mushrooms and tomatoes; cook, covered, 5 minutes. Stir in green bell pepper and top with reserved chicken breasts; cook, covered, 3 minutes, until chicken is cooked through. Remove chicken breasts and keep warm. Mix together cognac and cornstarch; stir into vegetable mixture. Cook 1 minute, until sauce boils and thickens. Stir in orange peel, almonds and parsley. Spoon vegetable mixture and sauce over chicken to serve.

Servings: 4

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

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