1. In a 10-inch saut? pan (preferably not nonstick) boil down broth until reduced by about two-thirds. Pour into a container and set aside. Wash and dry saut? pan.

2. Film the pan with the oil. Heat over medium-high. Add chicken, sprinkling with salt and pepper. Sear quickly on both sides. Lower heat to medium-low. Cook, uncovered, 6 minutes to a side, or until firm but not springy when pressed. Remove chicken to a serving platter and keep warm.

3. For the sauce, add the garlic, brown sugar, and vinegar to the pan. Simmer, scraping up any brown bits in the pan, until vinegar is reduced by a bit more than three-quarters. You want it to be syrupy and leave an open path where you can see the bottom of the pan when you run a spatula through it.

4. Stir in broth and simmer 2 minutes, or until sauce is rich tasting. Adjust salt and pepper. Swirl in the butter until it's barely melted. Immediately pour sauce over the chicken, topping it with the almonds. Serve hot with rice and steamed green beans.