Almond-Crusted Chicken

serves 8

whole chicken, cut up
2 tbsp dried onions
1/2 tsp garlic powder
1/4 cup almonds
1/2 tsp salt
1/2 tsp pepper
1/3 cup butter

Heat oven to 375°F. Melt butter. Grind dried onions, garlic powder, almonds, salt, and pepper in food processor until powdery. Dip chicken pieces in butter and coat with almond mixture. Place in a pan and sprinkle excess butter and coating over chicken. Cover loosely and bake for one hour or until done (internal temperature of chicken should be 165°F).

Chicken Chasseur

serves 4

1 tbsp olive oil
4 chicken breasts (approximately 2 lbs)
1 tsp salt
1/2 tsp black pepper
1 tbsp butter
1 onion, chopped
6 oz mushrooms, sliced
2 cloves garlic, minced
1 1/2 tsp flour
6 tbsp dry vermouth or dry white wine
2/3 cup chicken broth
1 cup diced or crushed tomatoes, drained
1/4 tsp dried thyme
2 tbsp chopped fresh parsley

In a large, deep frying pan, heat the oil over medium high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

Add the butter to the pan and reduce the heat to medium low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to medium high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.

Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.

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I made this the other day (from a package! shh!) and it was good. I have no idea if this recipe tastes at all like what I made, but it does look yummy. I tend to cook everything in the crock pot, especially since I have a bad habit of drying chicken out on the stove. Someday I'll try this for realz though.