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Chicken with Almond Cream and a Spicy Carrot Salad

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Easy (2874)      Dinner (2274)      Lunch (1798)      Family (1525)      Chicken (692)      Nuts (169)      Almonds (94)      Cream (66)     


This fried chicken had the most delicious sauce made of almonds, cream and other spices.

I cooked the chicken just for a few minutes and it was "melt in your mouth" tender.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Serves: 3

For the chicken
2 large chicken breasts (about 450 g)
Egg, beaten
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
Olive oil
Parsley, chopped

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.

I like this Recipe - 3
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