1 Cups Chicken stock or reduced sodium broth

2 Tablespoons butter

2 boneless

Place stock in a small saucepan. Cook over high heat and boil until stock has reduced to 1/3 cup. Meanwhile, melt butter in a medium skillet. Add chicken and cook for about 5 minutes. on each side or until cooked through. Remove from skillet and keep warm. Reduce heat to low and stir in flour; cook for 1 minute. addliqqueur and OJ; cook and stir for 304 minutes or until sauce is golden brown and thickened. Place chicken on plates and drizzle with sauce. Top with almonds.