Recipe - Pan-Roasted Almonds

1 tablespoon Vegetable oil
4 ( 7 oz.) chicken breasts,
boned with skin on
1 cup Chicken stock
Salt and freshly ground
pepper
1 One half cup Whipping cream
1 One fourth cup Diced red potatoes, cooked
until crisp tender, minced
2 Ears corn, cooked and cut or sliced up
off cob
1 cup Green onions, cut or sliced up
1 lg Tomato, peeled, seeded and
minced
8 Stalks asparagus, cut or sliced up in
2 inch slices
2 tablespoon Finely chopped chives
One fourth cup Grated Parmesan cheese
Salt & freshly ground pepper

Place a heavy skillet on high heat. Add vegetable oil. Season chicken
with salt and pepper. Add to skillet skin side up and cook until golden
brown, about 2 minutes. Turn over on to skin side. Cover skillet. Cook 1
minute longer. Turn heat off and leave pan undisturbed for 12 to 15
minutes.

Remove chicken and place skin side up on a baking sheet. Pour excess oil
from skillet. Add stock, cream and all vegetables. Bring to boil, boil
about 3 to 5 minutes until liquid is slightly thickened. Remove from heat.
Add chives and cheese. Taste for seasoning, adding salt and pepper as
required.

Place chicken under broiler to crisp skin, if needed. Divide ragout onto 4
dinner plates. Slice each breast into 3 and place on top of ragout. Serves
4 Typed in MMFormat by cjhartlin@email.msn.com Source: Autumn in Ontario's
Wine Country

Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Sep 28, 1999