It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Creamy Almond Chicken
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- #14243
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 pound unsalted butter, melted
2 teaspoons celery salt
1 1/2 teaspoon dried oregano, finely crumbled
2 teaspoons paprika
1 1/2 teaspoon curry powder
salt
freshly ground black pepper
8 boned and skinned chicken breast halves
flour, for dredging
3/4 cup sliced roasted almonds
1 1/2 cup light cream (half-and-half) or low-fat milk
1/2 cup sour cream or plain low-fat yogurt
1/4 cup sherry
3/4 pound pasta, cooked al dente (optional)
tomato sauce (optional)
basil pesto sauce (optional)
freshly grated Parmesan cheese (optional)
directions
I drain off the sauce, toss it with pasta, and add dollops of both fresh tomato sauce and pesto sauce on top of the pasta. If you wish to follow suit, use your favorite recipes for the sauces.
Combine the butter, celery salt, oregano, paprika, curry powder, and salt and pepper to taste. Set aside.
Preheat the oven to 350 degrees F.
Dredge the chicken pieces in flour, then roll them in the flavored butter. Arrange the chicken in an ovenproof dish, scatter the almonds over the pieces, and pour light cream or milk over the top. Cover the dish and bake for 35 minutes.
Uncover the dish and pour the cooking liquid from the pan into a bowl. Whisk the sour cream and sherry into the juices until smooth. Pour the mixture over the chicken and bake, uncovered, until tender when pierced with a fork, about 15 to 20 minutes more. Serve immediately.
Alternatively, pour the sauce over drained pasta and toss to blend. Distribute pasta among individual plates and top with 1 or 2 chicken breasts. Spoon a little tomato sauce and pesto sauce on top of pasta and sprinkle with Parmesan cheese.
Recipe Source: "Chicken" by James McNair
added by
glkirk
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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