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Chicken Almondine

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== Description ==
 
== Description ==
This divine poultry dish is packed with flour, herbs, and real breadcrumbs and made with milk, lemon peel, and almonds as it then delivers a rich aroma that it relishes with the chicken.
 
[[File:Chicken Almondine.jpg|thumb|220x220px]]
 
   
 
==Ingredients==
 
==Ingredients==
 
* 8 whole [[chicken breasts]], split in half, skinned and boned
 
* 8 whole [[chicken breasts]], split in half, skinned and boned
* 3 large [[egg]]s
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* 3 [[egg]]s
 
* 1 cup [[flour]]
 
* 1 cup [[flour]]
* 1 cup [[milk]], regular or low-fat/skimmed only
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* 1 cup [[milk]]
 
* 1 tsp. grated [[lemon peel]]
 
* 1 tsp. grated [[lemon peel]]
 
* 2 tsp. [[salt]]
 
* 2 tsp. [[salt]]
* ¼ tsp. [[pepper]], black only
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* ¼ tsp. [[pepper]]
* 3 cups dried [[bread crumbs|breadcrumbs]]
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* 3 cups dried [[bread crumbs]]
 
* 2 cups slivered [[almond]]s
 
* 2 cups slivered [[almond]]s
 
* ½ tsp [[tarragon]], crushed
 
* ½ tsp [[tarragon]], crushed
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== Directions ==
 
== Directions ==
 
# Slightly flatten chicken breasts between two sheets of wax paper; set aside.
 
# Slightly flatten chicken breasts between two sheets of wax paper; set aside.
# In a blender, combine eggs, flour, milk, lemon peel, pepper and 1 teaspoon salt. Blend until smooth.
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# In a blender combine eggs, flour, milk, lemon peel, pepper and 1 teaspoon salt. Blend until smooth.
 
# Place chicken in large, shallow baking dish. Pour batter over chicken and coat well. Cover and refrigerate 30 minutes or overnight.
 
# Place chicken in large, shallow baking dish. Pour batter over chicken and coat well. Cover and refrigerate 30 minutes or overnight.
# Combine bread crumbs, almonds, tarragon and 1 teaspoon salt in a large pan. Remove chicken from batter, draining well.
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# Combine bread crumbs, almonds, tarragon and 1 teaspoon salt in large pan. Remove chicken from batter, draining well.
 
# Coat chicken evenly in bread mixture. Set aside on wax paper in a single layer.
 
# Coat chicken evenly in bread mixture. Set aside on wax paper in a single layer.
 
# In a large skillet heat 2 tablespoons margarine and 1 tablespoon oil until foamy.
 
# In a large skillet heat 2 tablespoons margarine and 1 tablespoon oil until foamy.
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# Add more oil and margarine. Repeat until all chicken has been lightly browned.
 
# Add more oil and margarine. Repeat until all chicken has been lightly browned.
 
# Then add chicken broth and lemon juice to skillet and heat to a simmer.
 
# Then add chicken broth and lemon juice to skillet and heat to a simmer.
# Mix up 4 tablespoons margarine. Leave sauce in a skillet and cover. Remove from heat and set aside.
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# Stir in 4 tablespoons margarine. Leave sauce in skillet and cover. Remove from heat and set aside.
# At serving time, heat sauce to boiling and season to taste. Mix up parsley.
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# At serving time, heat sauce to boiling and season to taste. Stir in parsley.
# To serve, arrange chicken on a serving platter.
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# To serve, arrange chicken on serving platter.
 
# Spoon hot sauce over chicken. Garnish with lemon wedges and parsley. Serve hot.
 
# Spoon hot sauce over chicken. Garnish with lemon wedges and parsley. Serve hot.
   
== Videos ==
 
[[File:How to Cook Chicken Almondine|centre|thumb|480x480px]]
 
 
[[Category:Chicken breast Recipes]]
 
[[Category:Chicken breast Recipes]]
 
[[Category:Main Dish Poultry Recipes]]
 
[[Category:Main Dish Poultry Recipes]]
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