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Chicken with Almond and Lemon

4 lge Chicken Breast Fillets
30g (1 oz.) Butter
60g (2 oz.) Ground Almonds
60g (2 oz.) Sliced Almonds
juice of 1 lemon
Salt and Black Pepper
125ml (4 oz.) Water
125ml (4 oz.) Crème fraiche
First toast the sliced almonds either in a hot oven, or under a grill or in a non-stick pan. Watch them very carefully as they blacken suddenly.
You just want them brown.
Cut each of the fillets into 5 or 6 pieces.
Melt the butter in a large pan and toss the pieces on a high heat in the pan until they are browned on the outside.
Sprinkle in the ground almonds and continue stirring and frying until the browned ground almonds coat the chicken pieces.
Season well and add the water and the lemon juice .
When this has boiled add the cream and boil fast until the sauce thickens.
Sprinkle over the toasted almonds just before serving.
(Serve with Rice or New Potatoes)



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef