ABOUT THE RECIPE
By The New York Times
½ cup whole blanched almonds
1 three-and-one-half pound chicken, cut into serving pieces
salt and fres
1 tablespoons dry sherry
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
3 tablespoon lemon juice
1 cup heavy cream
¼ cup grated parmesan cheese
Preheat oven to 350 degrees.
Place almonds in one layer on a baking sheet and bake until toasted and lightly browned, about 20 minutes.
Sprinkle chicken with salt and pepper. Heat half the butter in a skillet and cook chicken pieces, turning ocasionally, until golden brown and cooked, about 20 minutes. Tranfer chicken to a serving plater and keep warm.
To the skillet add sherry, orange and lemon rind and juice and cook, stirring, until wine almost evaporates. Add cream and bring to a boil. Return chicken to skillet and simmer briefly. Add almonds to sauce and tranfer all to a casserole. Dot with remaining butter, sprinkle with cheese and run under the boiler to glaze.
Serve piping hot.
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