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Title: Chicken Almondine ala Palisade


Boneless skinless chicken breast
Flour for dredging
Sliced almonds
Oil for sautéing

Pat of butter
Peach jam
Sliced Palisade peaches
Peach schnapps


1. Preheat oven to 400 degrees.
2. Lightly pound chicken breast to uniform thickness. Dip in flour and egg wash then coat with sliced
3. Sautee in skillet with small amount of oil over medium heat until golden brown on both sides.
4. Bake until chicken is well cooked but not dry.

For sauce:
1. In small saucepan melt pat of butter.
2. Add peach jam and sliced peaches. Heat through.
3. Tilt pan away from body and add a shot of peach schnapps. Be careful of flame!
4. Arrange chicken breasts on plate and pour sauce over the top.

Recipe provided by Tom Casabona Chef/Owner Red Rose Café and the Palisade Chamber of Commerce, Colorado.

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