Well hello everyone how are we today? I hope everyone is well and eating away on your Halloween haul of goodies that you got yesterday. I wanted to post a recipe today and after browsing YouTube I found that one of my friends had posted a recipe that I just had to forward to you all for your enjoyment.
Marc “perroquet51” as he is known on Youtube is one of the most well liked and well known YouTube personalities that I happen to be acquainted with. Marc is just one classy guy, and very intelligent and witty. And just as soon as I saw this recipe I knew it had to be good because I don’t see Marc doing or cooking anything that would not meet up to his standards of excellence. So without hesitation I asked him if I could post it and he said yes!
So here it is, complete with written recipe instructions and a video of him cooking the dish himself for your enjoyment.
Also just so you know beginning this week we are going into HOLIDAY MODE here on www.billyctv.com and my YouTube channel as well. It’s getting close to the holidays and time for me to start posting those holiday favorite recipes for you to possibly try. So look for that in the near future.
Have a great day and here is Marc’s Chicken Almondine recipe.
Recipe:
Only make as much as you intend to use immediately, because it doesn't reheat well.
I made way more sauce than I needed for 3 pieces of chicken but the proportions of spices was great.
Chicken Almondine:
Several boneless, skinless pieces of chicken.
Spices:
1 1/2 tsp celery salt
2 tsp paprika
3/4 tsp salt
1 tsp curry powder
1 tsp dried oregano, crushed
1 tsp freshly ground pepper
Other ingredients:
1/2 - 3/4 cups slivered almonds
1 1/2 cups light cream
1/2 - 1 cup sour cream
3 TBSP fine dry bread crumbs (plain) blended with 3-6 TBSP melted butter (depending on how many chicken pieces you use)
Directions:
Put about 1 cup of flour in a paper or plastic bag. Add chicken pieces, one or two at a time, and shake until coated. Shake off excess flour.
Blend all of the spices with the butter and coat each piece of chicken on all sides.
Arrange chicken in a baking dish large enough to allow space between the pieces.
Sprinkle each piece of chicken with almonds.
Pour light cream around the chicken.
Bake, covered, for 45 minutes at 350
Uncover and spoon about 1/2 cup of the sauce into a bowl containing the sour cream and mix well.
Pour the mixture over the chicken and sprinkle the pieces with bread crumbs.
Continue baking, Uncovered just until chicken is tender (about 15-20 minutes).
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