Sherried Chicken With Almonds
|Sliced blanched almonds||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|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.
Sprinkle with egg and spoon over biscuits.
Serving size: Complete recipe
Calories 2894 Calories from Fat 1274
% Daily Value*
Total Fat 141 g216.2%
Saturated Fat 42 g210%
Trans Fat 0 g
Cholesterol 1000.1 mg333.4%
Sodium 2945.6 mg122.7%
Total Carbohydrates 215 g71.7%
Dietary Fiber 22.9 g91.6%
Sugars 41.5 g
Protein 190 g380.1%
Vitamin A 93.7% Vitamin C 93.7%
Calcium 54.6% Iron 91.4%
*Based on a 2000 Calorie diet