Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  blanched almonds
  2          teaspoons  unsalted butter
  1 1/2           cups  chicken broth
  2                     celery
  4          teaspoons  unsalted butter
  2               cups  red or green bell pepper
  1           teaspoon  parsley
  1           teaspoon  chives
  1           teaspoon  garlic
  2          teaspoons  olive oil

Preparation:

heat chicken broth in a saucepan until reduced by one-third heat 2 tablespoons butter in a skillet, over a medium flame add almonds, saute for 10 minutes remove from heat and set aside trim leaves and outer ribs from celery heat 4 tablespoons butter in a large skillet, over a moderate flame add celery and saute until lightly browned on all sides place in a shallow casserole add bell peppers, parsley, chives, garlic, and olive oil top with almonds pour reduced broth over all bake, covered, @ 350 degrees for 30 minutes, basting often bake, uncovered, @ 350 degrees for 15-30 minutes, until tender add additional broth or water as needed to keep moist serve hot

Nutritional Information:

196 Calories (kcal); 18g Total Fat; (79% calories from fat); 6g Protein; 5g Carbohydrate; 16mg Cholesterol; 306mg Sodium