- 2 lb. broccoli (use primarily the flowerets)
- 1/2 C. butter
- 1/2 C. almonds, slivered
- 2 cloves garlic, crushed
- 2 Tbs. cornstarch
- 1 10 3/4 oz. can chicken broth, condensed
- 1 dash salt
- 1 dash pepper
After trimming the broccoli and cutting into flowerets, melt butter in skillet. Saute the almonds until lightly browned, then remove. Saute garlic until golden. Add broccoli and sauté until crisp-tender.
Dissolve cornstarch in chicken broth, add to broccoli. Bring to quick boil, cook just until thickened. Add the almonds, season with salt and pepper.