Horseradish Chicken with Almond Cream Gravy

Number of Servings: 4

2 1/2 Lb. Cut up chicken
3 Tbsp. Shortening or oil
1/2 Cup Evaporated milk
2 Tsp. Prepared horseradish
1/2 Cup Flour
Dash of salt & pepper
3/4 Cup Hot water
1/4 Cup Chopped, salted almond nutmeats

Mix 1/4 Cup flour, salt and pepper and coat chicken. Brown chicken in shortening or oil. Add 3/4 Cup of hot water and cover. Cook slowly for 40 minutes. To the cooked mixture, add an additional 1 1/2 Cup water and 1/2 Cup evaporated milk. Blend remaining flour (1/4 Cup) with 1/2 Cup water and add to the cooking mixture. Stir until it is thick. Add the nutmeats and horseradish. Taste and season further, if necessary. Serve over hot cooked rice or noodles.