Chicken With Almonds
Recipe by National Chicken Council
Ingredients
- 1 -- Delmarva chicken, 2 1/2 to 3 lbs
- 3 tablespoons butter
- 1 clove clove garlic, chopped
- 2 tablespoons chopped onion
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 1-1/2 cup chicken stock
- 2 tablespoons sherry
- 1-1/2 cup shredded almonds
- -- salt to taste
- -- pepper to taste
- 1/2 teaspoon dry tarragon
- 3/4 cup sour cream
- 1 tablespoon grated cheese
- 1 -- tomato, skinned
Instructions
-
Brown chicken in hot butter; remove chicken. Add garlic and onion to butter; cook 2 to 3 minutes. Remove from heat and stir in tomato paste and flour until smooth. Add chicken stock a little at a time, stirring until smooth. Then blend in sherry, and stir over low heat until mixture comes to a boil. Add the browned chicken, almonds, salt, pepper and tarragon. Cover and cook slowly for 45 to 50 minutes. Remove from heat and arrange chicken in a shallow casserole. Stir sour cream into liquid in which the chicken was cooked. Pour sauce over chicken. Sprinkle with cheese. Garnish with skinned tomato and brown under broiler.
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