8 ounces chicken breast ( boneless and skinless)
1 cup season flour with salt and pepper
2 tablespoons of butter
2 tablespoons of olive oil
1/2 cup of heavy gravy
1/2 cup chicken stock
1/4 cup toasted almonds
Over medium heat in skillet, add butter olive oil.
Dredge chicken through flour.
Add to skillet and saute until brown on each side.
Add chicken stock and heavy cream. Reduce into medium sauce.
Place over pasta and top with almonds.