THE Chicken Dish

The first meal Eric made for me.  So fabulous, we only make it every couple of years.


1 cup flour 

1 teaspoon paprika

1 teaspoon ground giner

1 teaspoon oregano

1/2 teaspoon mace

1 1/2 teaspoons tarragon

2 teaspoons salt

1/2 teaspoon pepper

4 large boneless, skinless chicken breast halves, cut into 1" pieces

1 stick (8 tablespoons) butter

7 cloves garlic, minced

3/4 cup chicken broth

2/3 cup white wine

1/3 cup chopped fresh parsley

1 cup sliced almonds

1 1/2 tablespoons butter

1/2 teaspoon salt

1-2 tomatoes, sliced 

      The Recipe

In a large bowl, combine flour, ginger, oregano, mace, tarragon, salt and pepper.  Add chicken pieces and toss to coat.

Melt 1 stick butter in a large skillet.  Brown chicken pieces.  Remove to a bowl.  To the pan, add garlic and stir for a few seconds.  Pour chicken broth over and return chicken.  Pour white wine over and add parsley.  Simmer 30 minutes.  If you need to keep it moist, add more chicken stock or white wine.

Meanwhile, in a small skillet, melt 1 1/2 tablespoons butter and brown 1 cup sliced almonds, seasoning with 1/2 teaspoon salt.

To serve:  Spoon THE Chicken Dish onto a plate, top with almonds and garnish with tomatoes.  Serves 6.




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Copyright © by Robin Benzle. All Rights Reserved