Changes: Chicken Almondine

Revision as of 02:07, 20 July 2018

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.

Ingredients

8 whole chicken breasts, split in half, skinned and boned
3 large eggs
1 cup flour
1 cup milk, regular or low-fat/skimmed only
1 tsp. grated lemon peel
2 tsp. salt
¼ tsp. pepper, black only
3 cups dried breadcrumbs
2 cups slivered almonds
½ tsp tarragon, crushed
¾ cup margarine
4 tbsp. salad oil
2 cups chicken broth
¼ cup lemon juice
3 tbsp. minced parsley
lemon wedges and parsley for garnish

Directions

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.
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.
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.
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. Wipe out skillet with paper towels.
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.
Mix up 4 tablespoons margarine. Leave sauce in a skillet and cover. Remove from heat and set aside.
At serving time, heat sauce to boiling and season to taste. Mix up parsley.
To serve, arrange chicken on a serving platter.
Spoon hot sauce over chicken. Garnish with lemon wedges and parsley. Serve hot.

@@ Line 1: / Line 1: @@
+== 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==
 * 8 whole [[chicken breasts]], split in half, skinned and boned
-* 3 [[egg]]s
+* 3 large [[egg]]s
 * 1 cup [[flour]]
-* 1 cup [[milk]]
+* 1 cup [[milk]], regular or low-fat/skimmed only
-* 1 tsp grated [[lemon peel]]
+* 1 tsp. grated [[lemon peel]]
-* 2 tsp [[salt]]
+* 2 tsp. [[salt]]
-* ¼ tsp [[pepper]]
+* ¼ tsp. [[pepper]], black only
-* 3 cups dried [[bread crumbs]]
+* 3 cups dried [[bread crumbs|breadcrumbs]]
 * 2 cups slivered [[almond]]s
 * ½ tsp [[tarragon]], crushed
 * ¾ cup [[margarine]]
-* 4 tbsp salad [[oil]]
+* 4 tbsp. salad [[oil]]
 * 2 cups [[chicken broth]]
 * ¼ cup [[lemon juice]]
-* 3 tbsp minced [[parsley]]
+* 3 tbsp. minced [[parsley]]
 * [[lemon]] wedges and [[parsley]] for garnish
 == Directions ==
 # 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.
-# 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 a large pan. Remove chicken from batter, draining well.
 # 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.
-# 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.
+# 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. 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.
 # 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.)
+# Mix up 4 tablespoons margarine. Leave sauce in a 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. Mix up parsley.
+# To serve, arrange chicken on a serving platter.
-# At serving time, heat sauce to boiling and season to taste. Stir in parsley.
+# Spoon hot sauce over chicken. Garnish with lemon wedges and parsley. Serve hot.
-# To serve, arrange chicken on serving platter.
-# Spoon hot sauce over chicken. Garnish with lemon wedges and parsley.
+== Videos ==
+[[File:How to Cook Chicken Almondine|centre|thumb|480x480px]]
 [[Category:Chicken breast Recipes]]
 [[Category:Main Dish Poultry Recipes]]
 [[Category:Almond Recipes]]
 [[Category:Main Dish Poultry Recipes]]
+[[Category:Chicken Recipes]]
+[[Category:Poultry Recipes]]
+[[Category:Main Dish Recipes]]
+[[Category:Dinner Recipes]]
+[[Category:Lunch Recipes]]
+[[Category:World Recipes]]
+[[Category:Christmas Recipes]]
+[[Category:Christmas Main Dishes]]