Ingredients
20-30 large, raw almond nuts
50 g butter
2 chicken fillets
2 tbsp flour
2 tbsp soy sauce
100 ml hot water
150 ml cream
salt
Method
In a Teflon pan heat half of the butter in it and fry the almonds for 1-2 minutes. Remove the pan and put the remaining butter. PANIC fillets in flour and fry until a golden crust. Pour soy sauce and water and allow to simmer for about 2 minutes on slow fire. Pour the cream and add salt and stir until the sauce thickens. Chicken fillets are served dusted with almonds.
Containers:
Difficulty
Average
Tested
0 users
Source
Culinary journal