Chicken With Almond Duxelles Food

CHICKEN STUFFED WITH SAVORY DUXELLES

Steps:

• Heat oven to 400 degrees. In a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and shallot; saute, stirring, until fragrant, about 1 minute. Add the mushrooms; cook, stirring, until mushrooms release their juices, about 4 minutes. Season with salt and pepper. Add white wine, and continue cooking until liquid has evaporated, about 10 minutes. Remove from heat, and stir in the parsley.
• Pull skin back from one chicken breast, keeping skin attached at one end. Season with salt and pepper. Mound 1/3 cup mushroom filling on breast; pull skin back over filling. Tuck ends under breast, forming a ball. Secure with toothpicks. Repeat with remaining chicken and filling.
• Place stuffed breasts in a roasting pan, keeping them close together but not touching. Drizzle remaining 1 tablespoon olive oil over top. Transfer to oven; roast until skin is golden brown and chicken has cooked through, about 35 minutes. Remove from oven, and serve.

CHICKEN WITH ALMOND SAUCE

Steps:

• 1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes.
• 2. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley.
• 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken

CHINESE ALMOND CHICKEN

Steps:

• Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
• Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
• Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
• Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

CHICKEN ALMONDINE

Steps:

• Saute almonds in butter in a large skillet over medium heat until lightly browned.
• Remove with a slotted spoon, reserving butter in skillet.
• Set almonds aside.
• Combine flour, rosemary salt and pepper.
• Dredge chicken in flour mixture.
• Brown chicken in reserved butter over medium-high heat 4 minutes on each side.
• Stir in wine or apple juice, cover, reduce heat and simmer 15 minutes or until chicken is done.
• Remove chicken to a serving platter, reserving juices in skillet.
• Set chicken aside and keep warm.
• Bring juices to a boil; stir in reserved almonds.
• Spoon almond mixture over chicken.

ALMOND CHICKEN

Steps:

• Marinate chicken for 20 minutes, drain and set aside.
• Mix chopped almonds with corn starch.
• Beat egg white and dip in chicken.
• Preheat oil to 350F in a deep fryer or large saucepan.
• Roll chicken pieces in cornstarch mixture and deep fry until golden brown.

CHICKEN STUFFED WITH SAVORY DUXELLES (MUSHROOM STUFFING)

Steps:

• Preheat oven 400 degrees.
• In skillet, heat 1 T oil.
• Saute garlic and shallot 1 minute.
• Add mushrooms, cook 4 minutes.
• Add salt, pepper and white wine, cook 10 minutes.
• Remove from heat and add parsley.
• Pull back chicken skin, leaving attached at one end.
• Salt and pepper each breast, then mound 1/3 c stuffing on each.
• Pull the skin back over the stuffing and secure with toothpicks.
• Place in roasting pan and drizzle with 1 T olive oil over the the top.
• Roast until skin is golden brown, about 35 minutes.

ALMOND CHICKEN

Steps:

• Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
• Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
• Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
• Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.

CHICKEN WITH ALMOND DUXELLES

Steps:

• 1. 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.2. Add the ground almonds, salt, and pepper and sauté for 2-3 minutes. Divide the mixture into 8 portions and place each portion in the center of each chicken breast half. Fold edges over, roll up, and place in a baking dish, seam side down, 1 inch apart.3. Place about 1 tablespoon of sour cream over each chicken roll and sprinkle with paprika. Bake at 350°F for 25-30 minutes or until the chicken is tender. Transfer to a serving platter and serve.EXCHANGES1/2 Starch4 Lean MeatNUTRITION FACTSCalories 262 Calories from Fat 117Total Fat 13 grams Saturated Fat 3 gramsCholesterol 72 milligramsSodium 101 milligramsTotal Carbohydrate 6 grams Dietary Fiber 1 gram Sugars 5 gramsProtein 29 grams

ALMOND CHICKEN

Steps:

• Dice chicken into 1 inch cubes.
• Combine marinade ingredients, add chicken and mix well.
• Let stand 1/2 hour.
• Heat oil in wok, add chicken and stir fry until browned.
• Remove chicken and drain well.
• Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute, until vegetables are crisp-tender.
• Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok.
• Bring to boil.
• Add chicken to boiling sauce.
• Stir fry chicken until coated with sauce.
• Add almonds, mix well and serve hot.
• Variation----------------------.
• Deep fry slivered almonds in vegetable oil for 2 to 3 minutes to crisp them up.
• Drain well on paper towel.
• Let stand for 5 minutes before using.

CHINESE ALMOND CHICKEN

Steps:

• Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
• Mix sauce ingredients together in small bowl, set aside.
• Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
• Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
• Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
• Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
• Stir together until sauce thickens slightly.
• Serve with rice or noodles.