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British   -   Checones In Critone (Chickens With Almonds And Pine Nuts)   adapted from De Bors Hede Boke of Cookry

  • 4 Medium Chicken Breast
  • 2 Cups Chicken Broth
  • 2 Tablespoons Butter
  • 1/2 Cup Ground Almonds
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Mace
  • 1/2 Cup Pine Nuts
  • 1 Teaspoon Ginger
  • 1/4 Cup Sugar
  • 1 Tablespoon Wine Vinegar
Directions Bring chicken to boil with the broth in a saucepan. Simmer for 10 minutes. Remove chicken, reserve broth, melt butter in pan and saute chicken until golden brown. In another saucepan, mix together almond, broth, cloves, mace, pine nuts, ginger, sugar and vinegar. Simmer for 5 minutes. Serve sauce over chicken.
Serves 4
Time to Make 0:00

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