Almond Chicken & Herbs
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Our offering this week is a complete meal. If you like chicken,
you will love this. It takes time to prepare, but it is not difficult.
You can do it! |
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What you need. |
What you do. |
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1 cup of rice. 2 cups of chicken stock. Salt. |
Bring stock to boil in a suace pan. Add rice. Salt to taste.
Cover and simmer until done. (about 1 hour). Keep warm. |
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2 cups of chicken stock.1/2 cup fine chopped mushrooms and stems.
2 tbsp. soy sauce. 1 crushed ginger snap. 1/2 cup minced onion,
1/2 tsp garlic. |
In a sauce pan, heat the stock. Add all other ingredents. Allow
to simmer for 1 hour. This is the sauce. |
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Preheat oven to 350 deg. |
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1/2 cup plain bread crumbs. 1 tsp. tarragon, 1/2 tsp. ground
rosemary. 1/4 tsp. basil. |
In a shallow bowl or pie pan, mix all ingredients. |
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One egg. 1/2 tsp. salt and 1/4 tsp black pepper. |
In a shallow bowl, beat egg with salt and pepper until smooth. |
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Turn on broiler. |
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1 chicken breast, split, skinned, and boned. Must be very clean.
Peanut oil. |
Dip each half breast in egg and roll in crumbs. Place on an oiled
baking dish.
Broil 6 minutes. Turn and broil 5 minutes.
Cover with foil and bake @ 350 deg for 1/2 hour. |
Cut or slice bit sized, 1/2 red pepper, 1/2 green pepper, 1 cup
green onions, 1 cup broccoli florets, 1 cup mushrooms, 1 cup
water chestnuts, and 1/2 cup celery. 1 Tbsp. peanut oil.
*** All vegetables are optional. Any vegetables which will stir
fry are good. |
While chicken is baking, stir fry cut vegetables in oil, on high
heat until al dente. Keep warm. |
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3 tbsp. cornstarch dissolved in 3 tbsp. cold water. |
Thicken sauce with cornstarch and water. |
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Large leaf lettuce. 1/2 cup sliced almonds. |
Lay a bed of lettuce on a warn platter. Cut chicken in 1"
strips and arrange down the center of the platter. Flank chicken
on both sides with mixed vegetables. Spoon thickened sauce over
vegetables and rice. Sprinkle almonds on chicken. |
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Serve immediately with rice. Serve remaining sauce
in a gravy boat. |
Here is a tip on stock from William:
I used to make my own stock from scratch. I made pork, beef,
and chicken. It was a tedious process which took all day to make
just one kind. Then it had to be stored. Now, I have discovered,
a concentrate which is as good as I can make. It is the LeGout
brand of stock which I buy in a restaurant supply store. It is
available in beef, ham and chicken. The name of the store is
Gordon's. Now I can make as much stock as I need, when I need
it, in just a few minutes. This really simplifies a great number
of recipes. |