TulipGirl

This recipe was probably the first one I put online in my Computer Cookbook archives. Thanks to Michelle, I’m reposting it and making it for my family today.

Carin’s Almond Chicken

½ C flour
1/3 C butter, melted
1 t celery salt
1 t paprika
½ t salt
½ t curry
½ t oregano
¼ t pepper
6 boneless chicken breasts
1 ½ C whipping cream
1/3 C dry bread crumbs
¾ C sliced, toasted almonds

Add spices to melted butter. Cover chicken with flour; dip into butter mixture. Place in dish (9×13). Pour cream around chicken. Bake, covered, at 350 for 45 minutes. Combine bread crumbs with remaining butter (or melt more). Remove chicken from oven, uncover, sprinkle with buttered crumbs and almonds. Bake uncovered for 5-8 minutes.
Serve with warm pasta.

Carin’s Notes: I never toast the almonds (and my slicing is dubious – in fact, once I left out the almonds all together!), I rarely measure the butter, and have used half cream half milk or other variations. The only spices included in the recipe that I do not buy here are celery salt and oregano.

My Notes: I serve this with rice, because whenever I make pasta for a crowd it’s too starchy and sticky. Instead of heavy cream (which is expensive here) I use 6% milk, and it turns out just fine. Though, I don’t remember if 6% milk is available in the States. I make mine without celery salt, because I don’t have any–it still tastes good, but Carin’s is better. This recipe doubles easily. I usually cut chicken breasts into thirds, so that I can serve less meat to the children. Tonight, 10 breasts served 12 adults and 4 children, with enough left over to send home with a friend for her husband and mother.