Italian Meat - Poultry and Game Recipes - Chicken with Lemon and Almonds (Pollo con Limone e Mandorle) Recipe

Ingredients

• 4 skinless chicken breasts

• 450 ml/2 cups water

• 90 ml/6 tbsp chicken stock

• Salt and freshly ground black pepper

• 1 bay leaf

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 25 g/1 oz/1/4 cup plain (all-purpose) flour

• 30 ml/2 tbsp lemon juice

• 50 g/2 oz/1/2 cup toasted flaked (slivered) almonds

• Lemon slices and dill (dill weed), to garnish

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Method:

1. Place the chicken breasts in a saucepan with the water, stock, salt, pepper and bay leaf and bring to the boil.

2. Lower the heat and simmer for 25 minutes. Remove the chicken from the pan, keep warm, and strain the stock.

3. Return the stock to the saucepan and boil for 10 minutes to reduce the volume. Melt the butter in a saucepan and stir in the flour.

4. Cook for a few minutes and gradually blend in the stock. Stir in the lemon juice and cook until the sauce thickens.

5. Add the flaked almonds and pour over the chicken. Garnish with the lemon and dill before serving.