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February 26, 2004

Carin's Almond Chicken

Each Thursday, before Bible study, we have a fellowship dinner. It's one of the ways that we get to spend more time getting to know people. And for me, it's a way that I can reach out while still being very busy in the home. Tonight we had Almond Chicken--one of my newest favorite recipes, that my friend Carin shared with me.

Carin's Almond Chicken

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

Add spices to melted butter. Cover chicken with flour; dip into butter mixture. Place in dish (9x13). 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.


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That looks like something my mother-in-law makes that is awfully good. I may have to make that one of these nights.

And I've never seen 6% milk. I wonder if it is much different than our whole milk over here.

Posted by: Jordana at February 27, 2004 12:17 AM

I am impressed that you can make a meal for 16 people. I can't imagine being able to do that.

Posted by: Carol at February 27, 2004 12:21 AM

We do it -very- casual, very non-Ukrainian. In Ukraine, everyone sits around the table and there are lots of salads and sandwiches, along with the main course, and it is a long affair. Our fellowship dinners are American-style, as far as they are casual, we sit around the living room with the plates on our laps, talking and such. It feels weird at first to our Ukrainian friends, but it's the way that "works" best for this before Bible study meal. I don't think I could make a formal, sit-down dinner for that many people!

Posted by: TulipGirl at February 27, 2004 08:08 AM

Oh, my. How can you make Chicago hot dogs without celery salt? I'll have to send you some. :)

Posted by: Sarah at February 27, 2004 02:00 PM

We're visiting our older son in the San Diego area. Grandma fixed this chicken dish for dinner last night. Alex (32)said, "I'll eat two pieces"; (they were 1/2 breasts.) But after one, he said, "Mom, this is very good but it's rich." There were leftovers which Grandpa and I finished for lunch today. Yum!

Posted by: FLGrandma at March 16, 2004 08:53 PM

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