Chicken with Almond-Cream Sauce Recipe
Ingredients
3 tablespoons fat
2 servings chicken pieces
1/2 lemon
1 tablespoon flour
1/2 teaspoon salt, Dash black pepper
1/4 cup slivered almonds
2 tablespoons flour
3/4 cup chicken broth
1/2 cup light cream or 1/4 cup milk and 1/4 cup evaporated milk
1 teaspoon sherry
1 tablespoon chopped parsley, Salt and pepper to taste
Directions
Melt fat in skillet.
Rub chicken all over with lemon; sprinkle with 1 tablespoon flour, 1/2 teaspoon salt and dash pepper.
Brown chicken pieces on both sides about 10 minutes.
Remove chicken, and brown almonds lightly in same pan.
Stir in 2 tablespoons flour, then broth and cream.
Cook until thick and smooth.
Add chicken, and turn in sauce.
Cover pan, and lower heat.
Simmer 20 minutes.
Lift chicken to heated platter, and add chopped parsley and sherry to sauce.
Whisk until smooth; then season to taste.
Pour over chicken.
Serve with potato puffs and glazed carrots.
Rub chicken all over with lemon; sprinkle with 1 tablespoon flour, 1/2 teaspoon salt and dash pepper.
Brown chicken pieces on both sides about 10 minutes.
Remove chicken, and brown almonds lightly in same pan.
Stir in 2 tablespoons flour, then broth and cream.
Cook until thick and smooth.
Add chicken, and turn in sauce.
Cover pan, and lower heat.
Simmer 20 minutes.
Lift chicken to heated platter, and add chopped parsley and sherry to sauce.
Whisk until smooth; then season to taste.
Pour over chicken.
Serve with potato puffs and glazed carrots.
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