A delightful chicken dish with a creamy almond sauce, perfect for a comforting dinner.
Heat a skillet over medium heat and melt the butter.
Ensure the butter doesn't burn by keeping the heat moderate.
Sauté the chicken breasts on both sides until golden brown, then remove them from the skillet.
Cook the chicken in batches if needed to avoid overcrowding the skillet.
Add the chopped onion and minced garlic to the skillet and cook until softened.
Stir frequently to prevent the garlic from burning.
Stir in the tomato paste and flour, cooking until well combined.
This step ensures the flour is cooked and won't taste raw.
Gradually add the sherry, stirring constantly to create a smooth sauce.
Scrape the bottom of the skillet to incorporate all the flavors.
Return the chicken to the skillet and add the almonds, dill, salt, and pepper.
Ensure the chicken is well coated with the sauce.
Cover and simmer over low heat until the chicken is tender.
Check occasionally to ensure the sauce doesn't reduce too much.
Transfer the chicken to a baking dish and stir the sour cream into the sauce.
Mix the sour cream thoroughly for a creamy consistency.
Pour the sauce over the chicken, sprinkle with grated cheese, and broil until golden.
Keep an eye on the broiler to prevent burning.
Serve the chicken hot, garnished with extra dill if desired.
Pair with a side of steamed vegetables or rice for a complete meal.
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