Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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November 4, 2006
Who decreed that we must serve turkey on Thanksgiving?
If you're a cook who dreads the hours of defrosting,
endless stuffing and leftover turkey that seem to have
a life of its own, gaily mulitplying in your refrigerator,
why not think outside the holiday box and try this innovative,
celebratory recipe on November 23rd? I doubt you, your
family or your guests will really miss that big old bird!
Strawberry Almond Celebration Chicken
Ingredients:
˝ cup olive oil
˝ cup finely chopped shallots
2 lbs. boneless chicken breast
Egg Wash - 2 eggs beaten with 1 cup water
1 cup flour
Sliced blanched almonds (enough to coat chicken)
2 cups fresh strawberries, quartered
2 cups chicken stock
1 stick butter
A couple of dashes of Amaretto
Fresh chopped parsley for garnish
Salt & pepper to taste
Pre-heat a very large frying pan
on medium-low and coat with olive oil
Add shallots and sauté until light brown.
Dip chicken breast in egg wash, then dip in
flour and almonds.
Turn chicken when almonds are golden in color
Add strawberries and stock and stir gently
but thoroughly.
When mixture comes to a boil, carefully add
the Amaretto and the butter.
Continue cooking until butter melts.
Add salt and pepper to taste, garnish with parsley
and serve to your hungry guests.
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Until next time, see you around the galaxy.
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