Text 8746, 74 rader
Skriven 2008-06-10 23:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Grits
=================
-=> Quoting Dale Shipp to Dave Drum <=-

 DS> Who is it that is the same way about Swede?  Ian?
          
Ian and me.

Mind you there's swedes and there's Swedes...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bräserat Kycklingbröst Med Vitlök Och Mandel
 Categories: Scandinavia, Chicken, Wine
      Yield: 4 Servings
 
      4    Chicken breasts
    1/2 oz Butter or margarine
     30    Garlic cloves
      5 oz Almonds
    3/4 c  White wine or apple juice
    3/4 c  Heavy cream
      1 bn Parsley
      4    Eggs
           Salt, pepper
 
  BRAISED ALMOND GARLIC CHICKEN BREAST
  
  You can use garlic for lots of dishes. When it's cooked, most of
  the strong taste disappears, so don't be intimidated when you see
  the amount of garlic in this recipe!
  
  Take 3 1/2 oz of the almonds and peel it. You do that easily by
  bringing five times the amount of water to a boil. Put in the
  almonds and leave it in the nearly boiling water for about 1
  minute, then remove the skin with your fingers or with a towel
  when the water has cooled. If you take them up and leave them
  unpeeled for too long, the skins can attach to the almonds again.
  
  Peel the garlic. Flavor the chicken with salt and pepper and brown
  gently in some butter. If you brown too much, the chicken will
  shrink.
  
  Take it up and pour the white wine or apple juice and cream in the
  frying pan. Add almonds and garlic and let boil together for a few
  minutes, then add the chicken (skin side up) and cover with
  aluminum foil. Leave it in the pan on low heat or in the oven at
  about 350F for approx 10 - 15 minutes. That way the chicken gets
  braised in the sauce.
  
  Meanwhile, you boil the eggs for 5 minutes. Brown remaining
  almonds in another DRY frying pan and chop it very finely with a
  knife or in a mixer or food processor. Also chop the parsley. If
  you wish to serve the chicken with rice, now is the time to boil
  the rice.
  
  When the chicken is done, you take it up and put it on a plate.
  Flavor the sauce with salt, pepper and parsley and pour it over
  the chicken (or serve it separately). Lightly mash the eggs with a
  fork and mix with browned almonds and serve that with the chicken
  and the rice.
  
  From: Bella the Icewombat
  Bellafoodfiesta@onelist.com
  Isabel Brattkull at swipnet.se
 
MMMMM

Cheers

YK Jim


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