Breast Of Chicken With Almonds
|Flour||1⁄2 Cup (8 tbs)|
|Almonds||1⁄4 Cup (4 tbs), very finely chopped|
|Whipping cream||1 Cup (16 tbs)|
Sprinkle the chicken breasts with salt, then roll in flour.
Dip in slightly beaten egg and then roll in the finely chopped almonds.
Saute in butter until golden brown on both sides and tender, about 25 minutes, handling carefully to avoid knocking off the almonds.
Remove the chicken and place in a very low oven to keep hot.
If you have a chafing dish, turn the chicken drippings into the pan.
If not, continue in the frying pan.
Add the sherry, a generous dash of paprika, and the whipping cream to the drippings; blend well, then simmer slowly for 5 to 10 minutes.
Add the chicken breasts, sprinkle with additional toasted almonds; serve from chafing dish or frying pan.