Shared Recipes: Chicken Breats Amandine

Chicken Breasts Amandine

This recipe is from Having a Ball: Party Menus & Recipes for Every Occasion, originally published in 1959. This cookbook was so fun to publish; it really summarizes my life as a busy career woman who still wanted to be a domestic diva under all occasions and circumstances. Having a Ball’s menus—a feature in many of my books, which allowed the home chef to approach a whole event at one fell swoop—included menus for After the Theatre, a 21+ Birthday Menu, and even one for a Midnight Poker Party! This shared recipe falls under my Engagements, Showers, and Weddings menus.
• 12 small double chicken breasts, boned
• Salt and Pepper
• Paprika
• 1 C ground almonds
• 1/2 lb. butter
• Tarragon

Having A Ball

Published 1959

Wipe breasts. Place skin side down, season and dot with butter and ground almonds. Roll and secure with toothpick. Season outside in same way. Broil under low flame, basting frequently with butter for 3/4 – 1 hour until cooked inside and crisp on outside. Serve with butter and almond mixture from pan.

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