Chicken
with
Spicy
Almond
Sauce
-
serves
4
1/4
cup
olive
oil
1
head
garlic,
peeled
3/4
cup
bread,
torn
in
small
pieces
1/4
cup
red
wine
vinegar
Salt
and
pepper
to
taste
1/2
cup
whole
almonds
1
bay
leaf
4
chicken
breasts
1
cup
chicken
broth
1/2
cup
mayonnaise
3
tbsp
fresh
lemon
juice
Heat
2
tbsp
of
the
oil
in
a
skillet
over
medium
heat.
Add
the
garlic
and
toss
for
about
1
minute,
then
remove
and
reserve.
Soak
the
bread
in
the
vinegar
and
season
with
salt
and
pepper.
Lightly
brown
the
bread
in
the
skillet
for
3
minutes,
then
remove
and
reserve.
Put
the
garlic,
bread,
almonds
and
bay
leaf
in
a
blender
and
process
until
you
have
a
pasta.
Add
the
remaining
2
tbsp
olive
oil
to
the
same
skillet
and
brown
the
chicken
pieces
on
both
sides.
Mix
the
garlic
pasta
with
the
chicken
broth,
and
add
it
to
the
pan
with
the
chicken.
Cover
and
simmer
about
20
minutes,
or
until
chicken
is
done.
Remove
the
chicken
to
a
serving
dish
and
keep
warm,
leaving
the
sauce
in
the
pan.
Skim
off
and
remove
any
excess
fat
with
a
spoon.
Mix
the
mayonnaise
and
lemon
juice
together
and
gradually
add
to
the
pan,
stirring
it
into
the
sauce.
Pour
the
finished
sauce
over
the
chicken
and
serve.
Submitted By (Miki)
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