Heat oil in large skillet over med heat. Once hot add the garlic, sun dried tomato and oregano. saute until garlic is soft.
Add chicken and saute until outside is cooked.
Whisk together the buttermilk, stock and almond butter, then pour our chicken in pan. Cover and simmer for 6-7 minutes, then uncover and cook another 6-7 minutes to thicken sauce*.
Serve over your choice of starch or vegetable.
Notes
*if using chicken tenders or sliced chicken reduce cook time and cook uncovered the whole time.