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.
Serving size: Complete recipe
Calories 2109 Calories from Fat 1278
% Daily Value*
Total Fat 144 g221.9%
Saturated Fat 80.4 g401.8%
Trans Fat 0.1 g
Cholesterol 839.2 mg279.7%
Sodium 950.7 mg39.6%
Total Carbohydrates 76 g25.4%
Dietary Fiber 7.9 g31.7%
Sugars 15.7 g
Protein 101 g201.8%
Vitamin A 81.6% Vitamin C 12.8%
Calcium 32.1% Iron 49%
*Based on a 2000 Calorie diet