Adapted from the "Chicken with Grapes" recipe in Country Classics.
2 c. diced cooked chicken
2 tbsp. flour
2 tbsp. butter
1/2 c. chicken stock
1/3 c. chopped green onions
2 tbsp. white wine (plus a little extra)
1/3 c. coarsely chopped almonds
1/2 c. sliced mushrooms
1 c. sour cream
salt and pepper to taste
Melt the butter in large pan, add chicken and flour, stirring to combine flour and butter. Add chicken stock, onions, 2 tbsp. wine, almonds, and mushrooms. Stir to combine, and simmer until vegetables are tender (add more chicken stock or wine if necessary to steam). Stir in sour cream, heating if necessary until melted. Serve over rice.