BAKED CHICKEN WITH MUSHROOMS AND LOTS OF ALMONDS
A sort-of eastern rim chicken casserole. This is my take from taste memories of something my mom did long ago.
Provided by T. Woolfe
Categories Poultry
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Sauté three quarters of a cup of sliced brown mushrooms, get a slight color change and remove them from the pan.
- Then, make a Roux (I swear, after I die and if I go to a *bad* place my personal devilment will be the chant of the demons "What's a Roux?).
- What's a Roux? One tablespoon of butter, one heaping tablespoon of flour cooked about three minutes but not browned.
- Add a half cup of chicken broth and a couple tablespoons of milk or light cream.
- Break an egg, you just need the yoke.
- Put it in a little bowl, add a teaspoon or so of the hot liquid and mix.
- This is called tempering, and it pre heats the egg so when you add it back to the sauce you don't get scrambled eggs.
- This works every time you have to add eggs to something hot.
- Whisk it back in to the sauce.
- Add a good grate of nutmeg.
- In a small baking dish spread a cup of cooked chicken cut in large pieces.
- Spread on the cooked mushrooms and a half cup of sliced water chestnuts.
- Add a half tablespoon of soy sauce to the sauce and pour it over the chicken and mushrooms.
- Sprinkle on a quarter of a cup of slivered almonds (you might try some of those SmokeHouse (tm) to add some zap).
- Bake, uncovered, for about twenty five minutes in a 350°F oven.
Nutrition Facts : Calories 314.2, Fat 20.3, SaturatedFat 6.6, Cholesterol 165, Sodium 439.4, Carbohydrate 8.7, Fiber 1.8, Sugar 1.8, Protein 24.3
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