In a very large deep skillet or a dutch oven, over medium-high heat, heat the margarine or oil (or use a mixture); then saute the onion until it is tender but not browned.
Add the chicken to the skillet and lightly brown it on all sides.
Note: to toast the almonds, spread them in a jelly roll or similar pan and heat then in a 350°F oven, stirring them occasionally, for about 10 minutes, or until they are lightly browned.