Sherried Chicken With Almonds Recipe

Sherried Chicken With Almonds
submitted by nitesh banodh at


MethodMain Ingredient


 Butter3 Tablespoon
 Sliced blanched almonds1⁄2 Cup (8 tbs)
 Sliced fresh mushrooms1 Cup (16 tbs)
 Flour4 Tablespoon
 Salt1⁄2 Teaspoon
 Cereal cream1 Cup (16 tbs)
 Chicken broth/1 cup boiling water plus 1 1/2 teaspoon chicken soup base1 Cup (16 tbs)
 Crumbled tarragon1⁄4 Teaspoon
 Cooked cubed chicken2 1⁄2 Cup (40 tbs)
 Chopped parsley2 Tablespoon
 Dry sherry1 Teaspoon (Adjust Quantity As Per Taste)
 Diced pimento1⁄4 Cup (4 tbs)
 Hard cooked eggs2 , shredded
 Tea biscuits1 Dozen, split (Hot, Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 2874 Calories from Fat 1271

% Daily Value*

Total Fat 140 g215.7%

Saturated Fat 42 g209.8%

Trans Fat 0 g

Cholesterol 1000.1 mg

Sodium 2941.1 mg122.5%

Total Carbohydrates 212 g70.7%

Dietary Fiber 22 g88%

Sugars 40.1 g

Protein 187 g374.6%

Vitamin A 93.7% Vitamin C 90.6%

Calcium 54.4% Iron 88.9%

*Based on a 2000 Calorie diet


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.