Ingredients
- 15 oz heavy cream
- 21 oz deboned chicken breasts skinned and cut into strips
- 17 oz blanched almonds
- 6 Tbsp unsalted butter
- Pink Himalayan Salt
- black pepper
Instructions
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Melt the butter in a large skillet.
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Stiry fry the chicken and almonds for 6 minutes so the chicken is fully cooked.
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Bring the heavy cream to a boil in another pan while the other is cooking for around 10 minutes. Pour cream over the chicken almond mix.
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Mix and seasonn to taste.
Recipe Notes
