(Supreme de Volailles amandine) from: Time/Life The Good Cook serve 6 6 boned, skinned chicken breasts 8 Tbsp butter (or less if you like) 2 Tbsp fresh lemon juice 1/2 cup sliced almonds 1 tsp finely chopped garlic 1 Tbsp finely chopped oinon 1/4 cup white wine 2 tsp finely chopped parsley 2 Tbsp flour salt, pepper ---------------------------- Mix the flour with salt and pepper, and dust the chicken breasts with it. Heat half the butter in a heavy pan. Brown the chicken breasts very slowly on each side. Add the lemon juice, and season with salt and pepper. Cover the pan and saute gently, over low heat, until the chicken is tender, 10 - 15 minutes. Remove the chicken from the pan. Add 2 Tbsp of butter to the pan, put first the almonds and brown them over low heat. Add the oinon and garlic cook for one minute. Stir the wine with the rest of the butter. Return the chicken to the pan and reheat. Put the breasts in a serving dish and spoon the almonds and sauce over the chicken. Sprinkle with chopped parsley. Serge Demers
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