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chicken a la rose

I received a request to post the recipe for Chicken a la Rose, which I mentioned in an earlier post. It was the main course at one of our Progressive Dinner host homes.

Additionally, in an email from a follower, I was asked to give details explaining exactly how we organize our neighborhood Progressive Dinners.

Today – the recipe.
Tomorrow – How to Host a Progressive Dinner.

Chicken a la Rose was a popular main course during the 1920’s. You’ll find it on this menu from a dinner in February, 1924, for President Coolidge.

Canape of Anchovies
Cream of Celery with Toasties
Celery Olives
Aiguillette of Striped Bass Joinville
Potatoes a la Hollandaise
Medaillon of Spring Lamb, Chasseur
Asparagus Tips au Gratin
Breast of Chicken a la Rose
Waldorf Salad, Mayonnaise
Venetian Ice Cream
Assorted Cakes

chicken a la rose

Chicken a la Rose

2 tablespoons unsalted butter, divided
3 pounds boneless skinless chicken breasts
3 cloves of garlic, peeled and minced
2 ounces silvered almonds
Rose petals from 2 roses (be sure the roses are chemical-free)
3 tablespoons honey
A rose and additional petals, for garnish

Sauté the breasts in 1 tablespoon of the butter in a large skillet over medium heat until golden and cooked through, about 5 minutes on each side. Transfer  breasts to a serving platter, tent with foil to keep warm.

In the same skillet, sauté the garlic in remaining butter for 1 minute. Add the almonds and cook for 2 minutes. Remove from heat.

Crush the rose petals just enough to release their aroma and natural oils. Gently stir in the rose petals and honey into the pan.

Spoon the sauce over the chicken, garnish with the rose and fresh petals and serve immediately.

Serves 6

Recipe adapted from Here

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1 comment

1 Kelly { 03.05.14 at 9:19 AM }

sounds delicious!

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