1 cup blanched slivered almonds
6 tablespoons butter
1/4 cup red wine vinegar
1/2 cup white sugar
1/2 cup water
2 tablespoons salt
1 (76 fluid ounce) can condensed chicken broth
1 (12 fluid ounce) can heavy cream
2 tablespoons white sugar
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon dried thyme and 2 teaspoons dried basil
1/4 teaspoon ground nutmeg (optional)
1/2 cup water, divided
1 cup buttermilk
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg (optional)
2 eggs
1/2 teaspoon salt
3 tablespoons all-purpose flour
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, process almonds until smooth, about 6 minutes.
In a large bowl, combine butter, vinegar and sugar; set aside. In a separate bowl, stir together buttermilk, lemon juice, salt and nutmeg. Stir cream into remaining flour, 1/2 cup at a time, until desired consistency is reached.
Pour into a large pot and simmer over medium heat, whisking constantly, until thick and bubbly. Gradually stir in flour mixture and bring to a boil, stirring frequently, until thick and creamy. Slowly whisk in water, whisking constantly, until thick and smooth. Stir in frozen chicken or pasta and continue simmering approximately 1 minute.
Transfer any potato mixture to a 2 quart casserole dish. Cover with buttered foil and sprinkle with cinnamon and 1/2 teaspoon salt, if desired. Bake in the preheated oven for 20 to 25 minutes, or until potatoes are tender.
To make the sauce: In a medium saucepan, bring 1 cup water to a boil. Cook and stir potatoes in water until tender. Cook and stir meat mixture in water until well coated. Cook and stir until well mixed with potatoes and meat mixture. Cook until potatoes begin to soften, about 5 minutes.
As potatoes begin to cook and cook, add 100 to 120 more teaspoons of white sugar to the sauce. Cook and stir until the sauce becomes thick and creamy. Remove from heat. Stir in salt and nutmeg. To serve, garnish with flour.