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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Margaux's Curried Chicken Sandwich Recipe

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This recipe for Margaux's Curried Chicken Sandwich is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 whole black peppercorns
2 bay leaves
2 whole cloves
1/2 lemon
3 lb. medium chicken tenders
1/2 c. plus 2 Tbsp. spicy brown mustard
1/2 c. honey
1 1/4 tsp. curry powder
3/4 tsp. lemon pepper
1/8 tsp. salt
Butter for spreading
1 loaf challah or other rich egg bread, cut into 12 thick slices
1/2 c. shredded carrots
1/2 c. slivered almonds
2 medium tomatoes, chopped
1 bag mesclun salad greens
Red grapes
Directions:
Directions:
1. In a large saucepan over high heat, add peppercorns, bay leaves, cloves, lemon, and 14 c. water. Cover and bring to a boil. Add chicken tenders and cook uncovered 7 - 10 minutes or until cooked through, stirring occasionally. Drain. Once cool, quarter each tender crosswise.

2. In a large bowl, combine mustard, honey, curry powder, lemon pepper, and salt. Stir in chicken. Cover and refrigerate at least 30 minutes or up to 1 day.

3. Butter both sides of bread slices. In a heated nonstick skillet over medium-high heat, cook bread in batches 3 - 5 minutes or until browned, turning once.

4. Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 slices. Top with tomatoes, mesclun, grapes, and remaining bread slices.
Number of Servings: 6
Number Of Servings:
Number Of Servings:
6

 

 

 

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