Baked Chicken With Mushrooms And Lots Of Almonds

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 3/4 cup sliced cremini mushroom
• 1 tablespoon butter
• 1 tablespoon flour (it's 3 min. blonde roux time)
• 1/2 cup chicken stock
• 1 egg yolk
• 1 -2 tablespoon milk or 1 -2 tablespoon light cream
• 1 pinch grated nutmeg (fresh please})
• 1/2 tablespoon dark soy sauce
• 1 cup cooked chicken, chunks
• 1/2 cup sliced water, chesnuts (canned is fine)
• 1/4 cup slivered almonds

Recipe

• 1 sauté three quarters of a cup of sliced brown mushrooms, get a slight color change and remove them from the pan.
• 2 then, make a roux (i swear, after i die and if i go to a *bad* place my personal devilment will be the chant of the demons "what's a roux?).
• 3 what's a roux? one tablespoon of butter, one heaping tablespoon of flour cooked about three minutes but not browned.
• 4 add a half cup of chicken broth and a couple tablespoons of milk or light cream.
• 5 break an egg, you just need the yoke.
• 6 put it in a little bowl, add a teaspoon or so of the hot liquid and mix.
• 7 this is called tempering, and it pre heats the egg so when you add it back to the sauce you don't get scrambled eggs.
• 8 this works every time you have to add eggs to something hot.
• 9 whisk it back in to the sauce.
• 10 add a good grate of nutmeg.
• 11 in a small baking dish spread a cup of cooked chicken cut in large pieces.
• 12 spread on the cooked mushrooms and a half cup of sliced water chestnuts.
• 13 add a half tablespoon of soy sauce to the sauce and pour it over the chicken and mushrooms.
• 14 sprinkle on a quarter of a cup of slivered almonds (you might try some of those smokehouse (tm) to add some zap).
• 15 bake, uncovered, for about twenty five minutes in a 350°f oven.