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  Chicken Almondine web posted July 30, 2007 Ingredients: 3 tbsp. butter or margarine 2 1/2 tbsp. all-purpose flour 1 1/2 cups warm milk 1 cup good chicken broth, from cooking chicken Salt and pepper, to taste 1 tbsp. finely minced onion 2 tsp. butter or margarine 1 small bay leaf 2 egg yolks 1/4 cup heavy cream 3 tbsp. dry sherry Dash of Angostura bitters,(optional) 4 cups cooked chicken, chopped 1/2 cup toasted, slivered almonds Buttered bread crumbs Melt the 3 tbsp. butter in sauce pan. Blend in flour. Remove from heat and gradually blend in milk, then chicken broth.Add salt and pepper, to taste. Return to stove and cook, stirring constantly, until thick and smooth. Lightly saute onion in 2 tsp. butter, in small skillet. Stir into the sauce. Add the bay leaf and simmer, gently for about 5 mins. In the meantime, combine egg yolks with cream, sherry and bitters. Remove bay leaf from sauce, then begin blending hot sauce into egg mixture. Do this slowly, to avoid curdling eggs. When mixed, add chicken and almonds. Stir, and pour into a buttered casserole dish. Sprinkle with buttered crumbs and bake, uncovered, at 325 degrees for 25 mins. Serve with rice to absorb the wonderful sauce. Yields 8 servings. For
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Edgefield County Chamber of Commerce New Link Below Information and Activities -----  Parting Shots A new book by Columnist Carl Langley  JAM Straight Customs  Featured Dining  La Cantina   '08 Debate Get involved NOTICE: We still need recipes for Cooking Section WEBNEWS – Send in your favorite or favorites. There is no limit to the number of recipes you can send in. With the Editor’s wife being the driving force behind her own personal section, help her create an exchange of local favorites, home cooking, grilling, sauces, and deserts! Send in your submissions here. |