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Chicken Breast in “Limonia”, Sour Almond Sauce

  • A)
  • 1 kilogram of loin of veal, ready prepared by your butcher
  • 1 large onion, partially crushed and stuck with 4-5 cloves
  • 1 large celery stalk
  • 1 carrot broken in half
  • 1 meat stock cube
  • salt
  • B)
  • Roughly chop together 2 red onions
  • 1 celery stalk
  • 2 garlic cloves
  • a small bunch of parsley
  • 2 hot chillies
  • tomato

In a large pan gently cook the onions in the oil and butter for about 5-6 minutes. Lightly flour the chicken breasts and arrange in the pan with the onions and allow to brown on medium heat taking care to turn often and not allow the flour to stick. After 7-8 minutes wet the chicken breasts with the white wine allow to evaporate always attentive to not let it stick. In the meantime prepare the blend mixing the contents very well. As soon as the chicken breasts are browned spread them with the almonds and coriander and cook for a further 2-3 minutes, then cover with the blended ingredients.

Turn the breasts and remove the pan dregs carefully from the meat, cook for a further 7-8 minutes, remove from heat and serve very hot on a bed of white cabbage previously sliced and cooked “al dente” in salted water, sprinkled with crushed chilly. This is a remake of a thirteen hundreds recipe (anonymous Tuscan of X !V sec.) which gives an extremely decisive taste. The abundant spices and herbs do not make the dish “heavy” but enlarge its flavour and aroma turning it into an extremely sensual dish.

A Giuseppe Alessi recipe
Translated by Gianna Toni


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