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Chicken Amandine (VRP 350)

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Chicken Amandine

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Chicken Amandine
Chicken Amandine

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Chicken Amandine

Chicken Amandine

Chicken Amandine (VRP 350)

Ingredients

  • 2 young broilers (1½-2 lb. ea.)
  • Salt
  • Pepper
  • 1 cup shelled almonds
  • 2 oz. butter
  • 2 tablespoons brandy
  • 4 ripe tomatoes
  • 1 teaspoon tomato paste
  • 2 tablespoons flour
  • 1 cup consomme
  • ½ cup dry wine
  • 3/4 cup rich cream

Instructions

Cut broiler, season with salt and pepper, blanch 1 cup almonds, crush 1/4 of them, and shred the rest. Melt butter, brown chicken in it slowly, pour brandy over it, when lt. dies out, remove and keep warm.
Add to skillet, 4 ripe tomatoes, peeled seeded and chopped and cook until pulpy. Remove skillet from fire, add tomato paste, 2 tablespoons flour, salt and pepper, stir then return to fire. Add consomme and wine, stir until boils and add cream and __ mix well, put chicken back in skillet and cook until tender, about 35 minutes. Place in shallow baking dish, pour sauce over add bal of almonds, (½ c. shredded) dot with butter, broiler until almonds golden, and serve.

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