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==Ingredients==
 
==Ingredients==
*8 whole [[chicken]] breasts, split in half, skinned and boned
+
* 8 whole [[chicken]] breasts, split in half, skinned and boned
*3 [[egg]]s
+
* 3 [[egg]]s
*1 c. flour
+
* 1 c. flour
*1 c. milk
+
* 1 c. milk
*1 tsp. grated [[lemon]] peel
+
* 1 tsp. grated [[lemon]] peel
*2 tsp. [[salt]]
+
* 2 tsp. [[salt]]
*1/4 tsp. [[pepper]]
+
* 1/4 tsp. [[pepper]]
*3 c. dried [[bread Crumbs|bread crumbs]]
+
* 3 c. dried [[bread Crumbs|bread crumbs]]
*2 c. slivered [[almond]]s
+
* 2 c. slivered [[almond]]s
*1/2 tsp. [[tarragon]], crushed
+
* 1/2 tsp. [[tarragon]], crushed
*3/4 c. [[margarine]]
+
* 3/4 c. [[margarine]]
*4 Tbsp. salad [[oil]]
+
* 4 Tbsp. salad [[oil]]
*2 c. [[chicken broth]]
+
* 2 c. [[chicken broth]]
*1/4 c. [[lemon juice]]
+
* 1/4 c. [[lemon juice]]
*3 Tbsp. [[minced parsley]]
+
* 3 Tbsp. [[minced parsley]]
 
* lemon wedges and parsley for garnish
 
* lemon wedges and parsley for garnish
   
==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.
+
# 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 large pan. Remove chicken from batter, draining well.
+
# 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.
#Add 4 pieces chicken and saute 5 minutes on each side. Place chicken on paper towel in a large
+
# Add 4 pieces chicken and saute 5 minutes on each side. Place chicken on paper towel in a large
 
baking pan and place in a warm oven.
 
baking pan and place in a warm oven.
#Wipe out skillet with paper towels.
+
# Wipe out skillet with paper towels.
#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.
#Stir in 4 table-spoons margarine. (May be prepared in advance to this point.)
+
# Stir in 4 table-spoons margarine. (May be prepared in advance to this point.)
#Leave sauce in skillet and cover. Remove from heat and set aside.
+
# Leave sauce in skillet and cover. Remove from heat and set aside.
#At serving time, heat sauce to boiling and season to taste. Stir in parsley.
+
# At serving time, heat sauce to boiling and season to taste. Stir in parsley.
#To serve, arrange chicken on serving platter.
+
# To serve, arrange chicken on serving platter.
#Spoon hot sauce over chicken. Garnish with lemon wedges and parsley.
+
# Spoon hot sauce over chicken. Garnish with lemon wedges and parsley.
  +
 
[[Category:Chicken Recipes]]
 
[[Category:Chicken Recipes]]
 
[[Category:Almond Recipes]]
 
[[Category:Almond Recipes]]

Revision as of 03:44, June 25, 2010

Ingredients

Directions

  1. Slightly flatten chicken breasts between two sheets of wax paper; set aside.
  2. In a blender combine eggs, flour, milk, lemon peel, pepper and 1 teaspoon salt. Blend until smooth.
  3. Place chicken in large, shallow baking dish. Pour batter over chicken and coat well. Cover and refrigerate 30 minutes or overnight.
  4. Combine bread crumbs, almonds, tarragon and 1 teaspoon salt in large pan. Remove chicken from batter, draining well.
  5. Coat chicken evenly in bread mixture. Set aside on wax paper in a single layer.
  6. In a large skillet heat 2 tablespoons margarine and 1 tablespoon oil until foamy.
  7. Add 4 pieces chicken and saute 5 minutes on each side. Place chicken on paper towel in a large

baking pan and place in a warm oven.

  1. Wipe out skillet with paper towels.
  2. Add more oil and margarine. Repeat until all chicken has been lightly browned.
  3. Then add chicken broth and lemon juice to skillet and heat to a simmer.
  4. Stir in 4 table-spoons margarine. (May be prepared in advance to this point.)
  5. Leave sauce in skillet and cover. Remove from heat and set aside.
  6. At serving time, heat sauce to boiling and season to taste. Stir in parsley.
  7. To serve, arrange chicken on serving platter.
  8. Spoon hot sauce over chicken. Garnish with lemon wedges and parsley.
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