Baked Almond Chicken

How about something different? Something pleasant. Something comforting. Something delicious. A recipe, maybe?

I copied out the following recipe in an e-mail tonight for a friend who had requested it after eating here in our home last week, and I thought I’d copy and paste it here in case anyone else wants to try it! It is one of our family “faves”.

The history behind this recipe: A friend of ours made this for us when I was on bed rest many years ago with one of our babies. What a blessing! We loved it…and have enjoyed it ever since.
Have any of you spent time on bed rest? I’ve spent a total of 1 1/2 years of my life in bed with high risk pregnancies. I got 7 babies, countless lessons in contentment, and some great recipes in the deal!

1/2 C. flour
1/3 C. butter and 1 T. butter (for topping)
1 t. celery salt
1 t. paprika
1/2 t. salt
1/2 t. curry powder
1/2 t. oregano (I use an italian seasoning blend)
1/4 t. pepper

6 boneless, skinless chicken breasts
1 1/2 C. whipping cream (I use 1/2 and 1/2)
1/3 C. bread crumbs (I omit if I don’t have any on hand)
3/4 C. slivered or chopped almonds

Place flour in shallow bowl. Combine 1/3 C. butter and all seasonings in another shallow bowl. Coat chicken with flour, then dip in butter mixture. Arrange in 9 X 13 pan. Pour cream around chicken. Bake uncovered 45 minutes. Combine remaining butter and bread crumbs, sprinkle over chicken. Top with almonds and bake another 5 minutes. (I forgot the topping the night you were here!! But it is really nice with the topping.) Serve over pasta.

Now, I’m giving you the recipe as I received it. I make a lot more…and I don’t measure ingredients…so I can’t promise that it will be exactly the same as you enjoyed here…but it will be close enough. One somewhat significant change: Joe doesn’t like curry…so I only do a “dash”. I think it really gives it that special something though when you add it!