Ingredients For the chicken 2 large chicken breasts (about 450 g)
Breadcrumbs mixed with grated cheese
For the sauce 30 g sliced almonds
½ tsp garlic, crushed
½ tsp ginger
1 tbsp lemon juice
1 tbsp dry white wine
1 chicken stock cube
½ cup cream
½ tsp French mustard
For the carrot salad 400 g medium carrots, peeled
½ clove garlic
30 ml lemon juice
½ tsp cumin
½ tsp paprika
¼ tsp hot sauce
¼ tsp cayenne pepper, or to taste
¼ tsp cinnamon
¼ tsp sugar
Method For the carrot salad
Chop the carrots, and cook the carrots with the garlic in a pan of boiling water until they are just tender - about 10 to 15 minutes.
Mix the lemon juice, sugar and spices, and combine well.
Pour over the carrots, tossing them so they are well coated.
Serve hot or cold, and garnish with the parsley just before serving.
For the chicken
Cut the chicken into pieces, and pound until each piece is thin.
Coat them with the flour, dip in the egg, and coat with the breadcrumbs.
Fry in butter until almost done - this is only a few minutes each side. Keep them warm while you make the sauce.
For the sauce Cook the almonds in some butter until they turn golden.
Almonds could be a bit smaller than I cut them
Add the garlic, ginger, lemon juice, wine and stock cube.
Stir until the mixture boils.
Reduce the heat, add the cream and mustard, and stir.
Spoon over the chicken, and serve with the carrots or a salad/vegetables.