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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the chicken breast halves by simmering them in the chicken stock for 10 to 15 minutes. | 2. Remove them and set them aside. | 3. Sauté the almonds in the butter over moderate heat until golden. | 4. Place the almonds, onion, and one of the chicken breast halves in an electric blender or food processor, along with a little of the stock, and blend until pureed. | 5. Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne. | 6. Add the second chicken breast half, cut into small pieces, and heat over moderate heat, stirring occasionally. | 7. Add the optional sherry just prior to serving. | 8. Taste and adjust the seasoning. | 9. Garnish with the chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1/2	cup	blanched	963.56	0.0	0.0	109.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
chicken breast half	2	boneless	skinless boneless	-	-	-	-
chicken broth	8	cups	canned	624.96	15.12	89.1072	20.9664
salt black pepper			ground	-	-	-	-
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
sherry	1/4	cup		-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.