Creamy chicken with almond sauce and cream.

Preheat a frying pan with 3 ml of olive oil. Blend the onion piece, the chopped garlic, the toasted almond butter (with or without salt, keep in mind to add salt or not), the cream, the water and the brandy.

Seal a thick chicken fillet lightly or if it is thin, turn it over and over. Then add the sauce you have prepared and lower the heat to medium low so that the water is consumed and thickens. Cook for a few minutes until the chicken is done, stirring constantly.