Spanish Chicken with Almond Sauce
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2 tablespoon flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon black pepper
4 boneless chicken breasts, with skin on
2 tablespoons olive oil
1 tablespoon olive oil
4 garlic cloves, thickly sliced
1/2 onion, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 bay leaf
1/3 cup sliced almonds
1/4 cup sherry or white wine
1 cup Chicken Stock
1/8 teaspoon saffrom powder
1 egg yolk, beaten
3 tablespoons chopped fresh Italian parsley
For the Spanish Chicken, preheat the oven to 325 F. Combine the flour, nutmeg, cinnamon, salt and pepper on a large plate. Coat the chicken breasts with the flour mixture, patting off the excess. Heat the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the chicken breasts, skin-side-down, and cook for 4 minutes on each side. Transfer the breasts to a baking dish and bake for 10-15 minutes.
While the breasts are baking, prepare the Almond Sauce. Add the olive oil to the same pan set on medium-high heat and cook until sizzling, about 1 minute. Add the garlic, onion, cinnamon, nutmeg, bay leaf and almonds, Cook until the onion softens and the garlic begins to brown, about 3 minutes. Stir in the sherry or wine and boil until reduced by half, about 1-2 minutes. Add the chicken stock and saffrom of turmeric, bring to a boil and cook until reduced by half, about 7-8 minutes. Remove the pan from the heat and quickly stir in the egg yolk to thicken. Don't return the pan to the heat or the yolk will break up. There is enough heat in the sauce to cook the yolk and thicken the sauce.
To serve, place the breasts on serving plates, top with the sauce and a sprinkle of the chopped parsley.
Wine Suggestion - Riesling
©2013 Nick Stellino Productions