Sherried Chicken With Almonds Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Blanched almonds | 1/2 Cup (16 tbs) | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Flour | 4 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 1 cup cereal cream | ||
| 1 cup chicken broth or 1 cup boiling water plus 1 1/2 tsp chicken-soup base | ||
| Tarragon | 1/4 Teaspoon, crumbled | |
| Cooked and cubed chicken | 2 1/2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| Dry or medium-dry sherry | ||
| Pimento | 1/4 Cup (16 tbs), diced | |
| 2 hard-cooked eggs, shredded | ||
| Hot split tea biscuits | ||
Directions
Melt the butter in a chafing dish and add the almonds and mushrooms.
Stir-fry quickly for 1 or 2 minutes.
Remove from the heat and stir in the flour.
When whiteness disappears add the salt and slowly add the cream and broth.
Return to the heat and cook until smoothly thickened.
Set over boiling water.
Add tarragon, chicken, parsley and enough sherry to flavor and dilute to the consistency you like.
Taste for seasoning and add the pimento.
Reheat thoroughly.
Sprinkle with egg and spoon over biscuits.
Stir-fry quickly for 1 or 2 minutes.
Remove from the heat and stir in the flour.
When whiteness disappears add the salt and slowly add the cream and broth.
Return to the heat and cook until smoothly thickened.
Set over boiling water.
Add tarragon, chicken, parsley and enough sherry to flavor and dilute to the consistency you like.
Taste for seasoning and add the pimento.
Reheat thoroughly.
Sprinkle with egg and spoon over biscuits.
Chef
