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salt flour chicken breasts butter almond liqueur chicken bouillon cube garlic powder white pepper mushrooms heavy cream rice parsley
Viewed: 17 - Published at: 5 months agoIngredients
- 1 tsp. salt
- 1 c. flour
- 3 boneless chicken breasts, cut into small strips
- 3 oz. clarified butter
- 2 oz. almond liqueur
- 1 chicken bouillon cube, dissolved in 1 c. hot water
- 1/2 tsp. garlic powder
- white pepper to taste
- 1 c. mushrooms, sauteed
- 1 pt. heavy cream
- 1 c. rice, cooked
- 1/2 c. chopped parsley
Method
- Lightly salt and flour chicken fingers.
- Saute them in butter in a large pan until the chicken turns white.
- Warm the liqueur and flame it over the chicken.
- Add the chicken bouillon, garlic powder, pepper, mushrooms and bring to a boil.
- Cook over moderate heat until liquid is reduced to half the original amount.
- Add heavy cream; heat through but do not boil.
- Check seasoning. Serve over rice, garnished with parsley.
- Must serve immediately.
