"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Regal with Almonds, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs chicken breasts 1/2 cup butter 1/2 lb fresh mushrooms 1/3 cup chopped parsley 2 T Butter 1/2 cup light cream dash pepper 1 box rice 1/4 cup chopped green onions 1/4 cup blanched almonds 2 T flour 1 3/4 cups bullion
Remove skins from breasts. Melt butter in skillet; add chicken; cover and cook for 10 minutes, shaking the skillet from time to time to prevent over browning. Turn chicken and add sliced mushrooms; continue cooking for 10 minutes. Remove chicken and mushrooms and set aside. Add onion to butter and saute until lightly browned. Add parsley, flour and pepper and stir until blended. Add bullion and light cream gradually, stirring constantly. Cook and stir over medium heat until mixture is thickened. Add the chicken and mushrooms; cover and simmer for 20 to 25 minutes longer or until chicken is tender. Cook rice according to instructions. Saute almonds in 2 Tablespoons butter and add rice. Serve chicken mixture over rice.
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