| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
lg |
Whol boneless chicken breast with the; (about 1 pound), |
|
|
; skin, halved |
| 1/4 |
c |
Slice almonds |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
Water |
| 1 |
|
Garlic clove; minced and mashed |
|
|
; to a paste with a |
|
|
; pinch of salt |
| 1 |
tb |
Unsalted butter |
| 2 |
tb |
Minced fresh parsley leaves |
|
|
Fresh lemon juice to taste |
INSTRUCTIONS
In a heavy skillet heat the oil over moderately high heat until it is
hot but not smoking and in it brown the chicken, patted dry and
seasoned with salt and pepper, for 2 minutes on each side. Reduce the
heat to moderately low, cook the chicken for 6 minutes more on each
side, or until it is cooked through, and transfer it to 2 heated
plates.
Cook the almonds in the oil remaining in the skillet over moderate
heat, stirring, for 1 minute, or until they are golden, and transfer
them with a slotted spoon to paper towels to drain. Add to the
skillet the wine, the water, and the garlic paste and boil the
mixture until it is reduced by half. Remove the skillet from the
heat, stir in the butter, the parsley, the almonds, the lemon juice,
and salt and pepper to taste, and spoon the almond sauce over the
chicken.
Serves 2.
Gourmet September 1992
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