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Almond Boneless Chicken Recipe

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This recipe for Almond Boneless Chicken, by , is from The Adams & Young Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Adams
Added: Saturday, May 20, 2006


2 whole chicken breast, boned and skinned
1/2 tsp salt
1 tbls cooking sherry
vegetable oil for frying
1 cup shredded lettuce
lightly toasted slivered almonds
2 green onions-finely chopped
6 tbls cornstarch
6 tbls flour
1 tsp baking powder
2 eggs slightly beaten
2 tbls water
4 tbls cornstarch
3 tbls water
3 cups chicken broth
3 tbls butter
2 tbls soy sauce
1 tsp chicken bouillon granules

Sprinkle the chicken with salt and place in a plastic bag with the sherry, marinate for 15 munutes.
In a small pan, combine conrstarch and water until smooth. Gradually add remanining ingredients and gently boil until thick and clear. turn down heat and simmer for 1 minute. Note" This can be prepared ahead but be very careful reheating so it doesn't become too thick. PREPARE SAUCE: In a small saucepan, stir together cornstarch and water until smooth.
Gradually stir in chicken broth, mushrooms (if desired), butter, soy sauce and bouillon granules.
Bring the mixture to a boil, stirring constantly.
Let boil 1 minute. Keep warm.
Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth.
Coat each piece of chicken with batter.
Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.
Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.
Drain on paper towels.
Cut chicken diagonally into strips.
Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce and hot rice. Sprinkle with almonds and green onion.
Spoon sauce over chicken and serve immediately.
Makes four to six servings.




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