Spanish Chicken With Almond Sauce

Wow, when was the last time I posted a poultry dish in the blog?

I bet a long time :-)

Anyhow, while I work on my e-book I managed to make this dish that I actually used to love, and still do, while growing up. Granted it was really enak but I think my unties used to make a better job than me!!

My family enjoyed this dish quite a bit. For once, because I hardly make poultry or meat dishes, and second, well, it was just really tasty!

You can use this sauce for meat balls or even fish. I think it will go great with any type of protein of your choice. Next time I am going to use the sauce with fish. I am more of a fish eater.

I am even thinking of making extra sauce next time and storing it in the freezer and then use it for another round when ever suitable because I really like the flavor of the sauce.

Anyhow, it is really getting cold out here in NJ so if you are in the east cost, bundle up and stay warm.

Enjoy!!

Place oil and bread cut into pieces into the same skillet you used to brown the chicken.  Brown the bread for a minute or so. Add the almond flour and garlic and cook further for another minute. Then add the wine and cook for another 1-2 minutes.

Here you can see the chicken on the first step when it got browned. The right picture is the chicken and mushrooms being added to the almond sauce. 

Ingredients: Miryam's original recipe

Yields 6 servings

1.5 lbs organic chicken breast, cut into pieces
10 oz mushrooms, sliced
2-3 tablespoons olive oil

Almond sauce:

2 Tbsp olive oil
1 slice of whole grain bread
1/2 cup almond flour or almond meal
3 garlic cloves, chopped
1/2 cup white wine
1 1/2 cup organic chicken stock
Salt and pepper to taste

In a heavy bottom sauce pan over medium to high heat brown chicken. About 5-8 minutes. Transfer chicken to a plate and set aside.

To make the almond sauce, heat the olive oil in the same skillet in which the chicken was brown and add the bread broken into small pieces. Add the almonds and garlic and cook for an additional minute or so. Pour in the wine and boil for 1-2 minutes.

Transfer the almond mixture to a food processor or blender. Add the chicken stock and blend until smooth.

Return almond sauce so the sauce pan and add the chicken and mushrooms. Simmer for 10-15 minutes. Taste the sauce and season to taste with salt and pepper. You may use some green scallions or parley for garnish.

This is best served hot with some oven fried potatoes.

Nutrition facts calculated based on the recipe yielding 6 servings and serving with panggangan fried potatoes.

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