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Chicken With Almond Duxelles

1/4 c Olive oil
1/4 c Dry sherry
3/4 lb Diced fresh mushrooms
4 md Shallots; finely minced
2 Garlic cloves; minced
1 ts Minced fresh thyme
1 ds Cayenne pepper
1/2 c Ground almonds
1 ds Salt and pepper
4 Whole boneless; skinless chicken breasts, halved
1/2 c Low-fat sour cream

In a large skillet over medium heat, heat the olive oil and sherry. Add the mushrooms, shallots, garlic, thyme and cayenne pepper. Cook, stirring often, until mushrooms turn dark. Add the ground almonds, salt and pepper and sauté for 2 to 3 minutes . Divide the mixture into 8 portions and place each portion in the center of each chicken breast half. Fold over edges, roll up and place in a baking dish, seam side down, 1 inch apart. Place about 1 tablespoon of sour cream over each chicken roll and sprinkle with paprika. Bake at 350 degrees for 25 to 30 minutes or until chicken is tender. Transfer to a serving platter and serve.

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