Chicken with Almonds Recipe
Ingredients
| Chicken breasts | 8 | |
| Chicken legs | 4 | |
| Fat | 2 Tablespoon | |
| Thyme | 1/4 Teaspoon | |
| Marjoram | 1/4 Teaspoon | |
| Green onions | 2 , sliced | |
| Chicken cream of mushroom soup | 2 Can (10oz) | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Nutmeg | 1/8 Teaspoon | |
| Slivered almonds | 2/3 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| 1 1/2 cups soft stale bread crumbs | ||
| Sherry | 1/2 Cup (16 tbs) | |
Directions
Saute chicken breasts and legs lightly on both sides in 2 tablespoons hot fat.
Arrange chicken in a shallow baking pan in 1 layer.
Mix the next 6 ingredients together, and pour over the chicken.
Bake at 350°F. 45 minutes.
Fry almonds in the butter until lightly browned, and stir in the crumbs.
Sprinkle mixture over chicken; then sprinkle with sherry.
Bake 20â€â€30 minutes longer.
Arrange chicken in a shallow baking pan in 1 layer.
Mix the next 6 ingredients together, and pour over the chicken.
Bake at 350°F. 45 minutes.
Fry almonds in the butter until lightly browned, and stir in the crumbs.
Sprinkle mixture over chicken; then sprinkle with sherry.
Bake 20â€â€30 minutes longer.
Chef
