- 14 chicken breast
- 4/5 tbs Cinnamon oil
- 2 onions
- 250 ml/8.8 oz single cream
- 60 gr/2.1 oz almond flakes
- Plain flour
- Salt and pepper
Cut the chicken breast into even sized cubes and coat with the flour. Peel the onions and chop finely.
Heat the Cinnamon oil in a wok, then add the onions and sauté them. Toss the chicken pieces in the wok, add salt and pepper to taste.
When the meat is cooked, add the cream and stir to mix it well.
Toast the almond flakes in the oven for 5 minutes then put them on a serving dish.
Place the chicken on the almonds and serve.