Chicken breasts with almond and sherry sauce (Pechugas de pollo con salsa de almendras y jerez) from The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, with 450 Recipes (page 188) by Maria Baez Kijac

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Notes about this recipe

  • lkgrover on October 11, 2017

    The almonds and (whole) milk make a rich, flavorful sauce, with the other more common ingredients. The chives garnish adds an extra layer of flavor and looks pretty. I served this over leftover polenta.

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