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Sherried Chicken With Almonds Recipe
|Sliced blanched almonds||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Cereal cream||1 Cup (16 tbs)|
|Chicken broth/1 cup boiling water plus 1 1/2 teaspoon chicken soup base||1 Cup (16 tbs)|
|Crumbled tarragon||1⁄4 Teaspoon|
|Cooked cubed chicken||2 1⁄2 Cup (40 tbs)|
|Chopped parsley||2 Tablespoon|
|Dry sherry||1 Teaspoon (Adjust Quantity As Per Taste)|
|Diced pimento||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||2 , shredded|
|Tea biscuits||1 Dozen, split (Hot, Adjust Quantity As Needed)|
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
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.
Sprinkle with egg and spoon over biscuits.