Recipe for Chicken Breast with Sautéed Mushrooms and Roasted Almonds

Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver

November 6, 2007

Serves 4

Ingredients:

4 free-range chicken breasts
1/2 c. flour
1/2 pt. button mushrooms
1/2 pt. cremini mushrooms
1/2 lb. Portobello mushrooms
1 clove garlic, finely chopped
1 shallot, finely chopped
1/4 c. white wine
1/4 tbsp. finely chopped parsley
2 tablespoons butter, 4 tablespoons butter
1/2 c. sliced almonds
Salt, pepper and paprika to taste

Steps: Place flour in bowl. Add paprika to taste Season chicken breasts with salt and pepper Coat chicken with flour mixture. Shake off excess Sear chicken in saucepan at medium heat Remove from heat once chicken is cooked. Keep pan warm Add all mushrooms, 4 tbsp. butter, shallots, and garlic Sautee on high until cooked Add white wine, reduce to syrup In new saucepan, add almonds and 2 tbsp. butter. Sautee until golden brown To serve: place chicken on dish Top with mushroom mixture Add roasted almonds Garnish with parsley

Enjoy!