Lyman's Strawberry Almond Chicken
The Lyman Orchard Strawberry Fest in Middlefield, CT celebrates the orchard's first fruit harvest of the season. This delicious recipe is a town favorite and was created by Lyman Apple Store Manager Marc Gadoury, an executive chef who is revered in the local community for his popular cooking workshops for children. Click here to discover a food festival near you.
ingredients: Add all to shopping list
6 oz boneless chicken breast
1 cup Lyman Orchard strawberries, quartered
1 cup sliced blanched almonds (enough to coat chicken -- may substitute pecans or sunflower seeds)
Egg Wash (beat one egg with 1 oz. water)
1 to 2 tsp shallots, chopped
4 oz. chicken stock
4 oz. butter
Dash of Amaretto
Chopped parsley
Salt & pepper, to taste
1 cup Lyman Orchard strawberries, quartered
1 cup sliced blanched almonds (enough to coat chicken -- may substitute pecans or sunflower seeds)
Egg Wash (beat one egg with 1 oz. water)
1 to 2 tsp shallots, chopped
4 oz. chicken stock
4 oz. butter
Dash of Amaretto
Chopped parsley
Salt & pepper, to taste
directions:
Pre heat pan; coat with olive oil. Add shallots; brown lightly.
Dip chicken breast in prepared egg wash; dip in flour, then almonds. Place in pre-heated pan to brown. Turn chicken when almonds are golden in color.
Add prepared strawberries and chicken stock. When mixture comes to a boil, add Amaretto. If using a gas range, move pan away from burner when adding Amaretto.
After 15 seconds, add butter. Continue cooking until chicken is done. Add chopped parsley, salt and pepper to taste. Serve, and enjoy!
KITCHEN COUNTER:
Serves 2
