{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Breast of Chicken with Mushrooms, Almonds and lemon

(for 2)


2 Chicken Breasts
60g (2 oz.) Butter
120g (4 oz.) Mushrooms
60g (2 oz.) Ground Almonds
60g (2 oz.) Sliced Almonds
1 Lemon
Salt and Pepper
120ml (4 oz.) White Wine (or water)
120ml (4 oz.). Crème Fraiche


Spread the sliced Almonds on a tin tray and put into a hot oven.
Leave for 2 mts. and check. They want to brown but not blacken.
Slice the mushrooms and fry in half the butter until soft.
Remove from the pan and put to one side.
Cut the Chicken breasts into slices .
Melt the butter in a pan.
When it foams toss in the chicken.
Stir and fry these on the pan until gently browned on the outside.
Sprinkle over the ground almonds and continue stirring and frying until the pieces are coated with browned ground almonds.
Season well with salt and freshly ground black pepper.
Add the water and the juice of the lemon to the pan and simmer until the turkey is cooked through and the liquid is nearly gone.
Add the cooked mushrooms, then add the cream and boil fast to reduce this to a coating sauce.
Divide between 4 plates and sprinkle the toasted almonds on each just before serving.
Serve with Rice or boiled potatoes.



September 15, 2009 11:09 AM | 0 Comments
  Martin Dwyer
Consultant Chef