- Prep Time:10 minutes
- Cook Time:15 minutes
- Serves:6
Here's an on-trend recipe that uses a touch of edible flowers, while still being a throw back to the 1920s. Chicken a la Rose was a popular dish in the '20s and was prepared for President Coolidge in February 1924.
This recipe is part of our Valentine's Day series. See more at the links below.
Top Ten Recipes for a 1920s Valentine's Day
Personal Pineapple Upside Down Cake
Caesar Salad (Also see our video demonstration)
Foodie Byte
The easiest way to mince garlic cloves is to use a garlic press--skins and all. The skins will stay behind in the press, giving you pure, fresh garlic to use.
Ingredients
6 chicken breasts, boneless, skinless
2 tablespoons butter, divided
2 tablespoons olive oil, divided
4 cloves garlic, minced
1/4 cup almonds, sliced
2 tablespoons lemon juice
2 roses, petals, chemical free
4 tablespoons honey
Salt and pepper to taste
Preparation
Sauté salt and peppered chicken breasts in a large skillet with 1 tablespoon butter and 1 tablespoon olive oil over medium heat, about 5 minutes per side.
Remove to a serving platter and keep warm.
In the same skillet, sauté garlic in remaining butter and olive oil for about a minute.
Add almonds continue another 2 minutes.
Turn off heat or remove from stove top and stir in lemon juice to deglaze the pan and scrape up any brown bits.
Crush the rose petals to release aroma and natural oils, then gently stir in pan with honey and season with salt and pepper.
source FoodChannel http://ift.tt/1Q5z4p3
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