INGREDIENTS
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1/2 cup butter, divided
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6 skinned and boned chicken breasts
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3 shallots, chopped
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2 garlic cloves, minced
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1 pound assorted fresh mushrooms, coarsely chopped
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1/4 cup sherry
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3 tablespoons all-purpose flour
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2 (14-oz.) cans chicken broth
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1 (6-oz.) package long-grain and wild rice mix
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1/2 cup grated Parmesan cheese
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2 tablespoons chopped fresh flat-leaf parsley
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1 tablespoon chopped fresh sage
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 cup sliced toasted almonds
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Garnish: fresh sage leaves