Chicken a la Dents du Chat (Chicken with Cat's teeth) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Approximately 3 lbs chicken breasts, skinned
1/2 tsp dried tarragon
1/4 cup butter
1-1/2 cups chicken broth
1 clove garlic, minced
2 tbsp. sherry
2 tbsp. chopped onions
2 tbsps slivered almonds
1 tbsp tomato paste (or catsup)
3/4 cup sour cream
2 tbsp. flour
1 tbsp. grated Parmesan or Romano cheese
1 tsp. salt
2 tsp. ground pepper
Slivered almonds for garnish
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Directions: |
Directions:Brown chicken in butter on all sides. Remove.
Add garlic and onion, and saute until tender but not brown.
Blend in tomato paste and flour. Add salt, pepper, tarragon. The mixture will be very thick at this point.
Add broth and sherry all at once. Cook slowly, stirring constantly, until mixture is bubbly and thickened.
Return chicken to skillet, sprinkle with almonds. Cover and cook slowly until tender.
Remove chicken to heated platter. Add sour cream and parmesan cheese and stir to blend. Do not boil. Pour over chicken. Sprinkle remaining almonds over top. |
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Number Of
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Number Of
Servings:4-6 servings |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This is a personal favorite for Kate and me. Actually this is the meal I cooked for her on the evening that I formally proposed (she said yes). I served it with white rice cooked with onion, herbs and white wine and chicken stock, and we drank a nice inexpensive French rose wine.
I found this recipe in a tiny (3" x 4") cookbook that bought in the restaurant / rest stop in Breezewood PA, while traveling back to Pittsburgh from NYC by bus during the time that I was in law school. It's simple to make but has a luxurious taste.
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