|
Friends & Family Meat Recipes
Almond-Crusted Chicken in Strawberry Sauce
Kathy Dauzet
1 tbsp olive oil .
hot cooked brown rice .
1/3 c strawberry preserves .
4 boneless skinless chicken breasts .
1 tbsp minced fresh rosemary or 1 tsp dried rosemary .
1/4 c minced shallots or green onions .
salt & pepper .
1/3 c chicken broth .
1/3 c finely sliced whole unblanched almonds .
3 tbsps balsamic vinegar.
Pound the chicken slightly flat.
Heat the olive oil In a large-ish sauté pan over medium-high heat.
Spice up the chicken with salt & pepper & coat with the almonds.
Cook the chicken in the hot oil for 4 mins per side or until cooked through.
Remove to a heated plate with a slotted spoon.
Add the shallots to the pan drippings & sauté over low heat/flame for 1 min.
Add the chicken broth, preserves, vinegar, & rosemary.
Simmer for 2 to 3 mins, or until the sauce thickens slightly, stirring
frequently.
Serve the chicken on hot brown rice & pour the sauce over the top.
Enjoy the Almond-Crusted Chicken in Strawberry Sauce recipe
|
Chicken De'van
1 1/2 c. cut up bite-sized chicken cutlets
2 cans Campbells cream of chicken soup
1 box frozen broccoli or bunch fresh broccoli, cut up
1 (8 oz.) pkg. shredded cheddar cheese
1 1/2 c. bread crumbs
3/4 stick of butter
1 tsp. curry powder
3/4 c. mayonnaise
Place chicken and broccoli in pan. Mix chicken soup, mayonnaise and curry
together. Pour over chicken and broccoli. Spread cheese over top. Melt
butter and add bread crumbs. Spread over the cheddar cheese. Bake 50
minutes at 350 degrees. Serve over rice.
|
| 
