August 05, 2015


Tender chickens - 2 (Approximately 1 1/2 kg each)
All purpose flour -3/4 cup
Salt - 1/2 tsp
Pepper - 1/4 tsp
Paprika - 1 tsp
Butter - 8 tbsp
Half and half cream - 1 cup
Almonds - 3/4 cup (blanched, slivered)
Parsley - 2 tbsp (chopped)


  • Cut the chicken into serving pieces. 
  • Place flour, salt, pepper and paprika in a paper sack. Shake several times to mix well.
  • Place two pieces of chicken at a time in the flour sack and shake until the chicken is thoroughly coated.
  • Melt the butter in a large skillet and arrange the pieces evenly so that they will fry evenly.
  • Fry over moderate heat until the chicken is browned both sides. Turn frequently to assure even browning.
  • Turn the heat down to simmer, cover pan and continue to cook for 15 minutes longer.
  • Add the cream; stir well so that it is evenly distributed. Continue to cook over low heat for 15 minutes longer.
  • Add the slivered almonds and cook for an additional 5 minutes.
  • Garnish with chopped parsley and serve hot.

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