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Sherried Chicken With Almonds's picture
  Butter 3 Tablespoon
  Sliced blanched almonds 1⁄2 Cup (8 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Flour 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Cereal cream 1 Cup (16 tbs)
  Chicken broth/1 cup boiling water plus 1 1/2 teaspoon chicken soup base 1 Cup (16 tbs)
  Crumbled tarragon 1⁄4 Teaspoon
  Cooked cubed chicken 2 1⁄2 Cup (40 tbs)
  Chopped parsley 2 Tablespoon
  Dry sherry 1 Teaspoon (Adjust Quantity As Per Taste)
  Diced pimento 1⁄4 Cup (4 tbs)
  Hard cooked eggs 2 , shredded
  Tea biscuits 1 Dozen, split (Hot, Adjust Quantity As Needed)

Melt the butter in a chafing dish and add the almonds and mushrooms.
Stir-fry quickly for 1 or 2 minutes.
Remove from the heat and stir in the flour.
When whiteness disappears add the salt and slowly add the cream and broth.
Return to the heat and cook until smoothly thickened.
Set over boiling water.
Add tarragon, chicken, parsley and enough sherry to flavor and dilute to the consistency you like.
Taste for seasoning and add the pimento.
Reheat thoroughly.
Sprinkle with egg and spoon over biscuits.

Recipe Summary

Side Dish
Stir Fried

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