Chicken With Almond Sauce Recipe
Ingredients
| 1 broiler-fryer (2 lbs.), cut up | ||
| Water | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter | 2 Tablespoon | |
| Slivered almonds | 1/2 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Into a pan, put the chicken, water, and 1 teaspoon salt; simmer until chicken is tender (about 35 minutes; 45 to 60 minutes if chicken is frozen).
Remove chicken pieces and keep hot; reserve chicken stock.
Melt butter in a small pan; add almonds and cook over medium heat, stirring for 3 to 5 minutes, or until golden brown.
Remove from heat; stir in flour.
Gradually add 1 cup of the chicken stock; return pan to heat and cook, stirring, about 2 minutes or until thickened.
Season with the 1/4 teaspoon salt, pepper, and parsley.
Pour sauce over hot chicken.
Remove chicken pieces and keep hot; reserve chicken stock.
Melt butter in a small pan; add almonds and cook over medium heat, stirring for 3 to 5 minutes, or until golden brown.
Remove from heat; stir in flour.
Gradually add 1 cup of the chicken stock; return pan to heat and cook, stirring, about 2 minutes or until thickened.
Season with the 1/4 teaspoon salt, pepper, and parsley.
Pour sauce over hot chicken.
Chef
