1/4 cup of English dressing
1.5 kg of boneless, skinless chicken breast ground into small pieces
300 g of chopped nuts
2 eggs
1 medium onion
Salt to taste
Sauce
3 cups of hot chicken broth (optional, use a tablet dissolved)
2 cups of heavy cream
3/4 cup of all-purpose flour
1/2 cup of butter
1/2 cup of ketchup
2 tablespoons of English dressing
2 medium onions
Salt to taste
For frying
Oil
1/4 cup of English dressing
1.5 kg of boneless, skinless chicken breast ground into small pieces
300 g of chopped nuts
2 eggs
1 medium onion
Salt to taste
Sauce
3 cups of hot chicken broth (optional, use a tablet dissolved)
2 cups of heavy cream
3/4 cup of all-purpose flour
1/2 cup of butter
1/2 cup of ketchup
2 tablespoons of English dressing
2 medium onions
Salt to taste
For frying
Oil
Chop the onion and mix it with the other ingredients
Grease your hands with oil, remove small portions from the dough and shape into balls
Heat the oil in high heat
Fry the almonds gradually, taking care not to burn them too much on the outside and leave them raw inside
Let them drain on paper towels
Sauce
Chop the onions and, in a pan, sauté them in butter until they start to brown
Add the all-purpose flour and, stirring, cook until golden brown
Add the chicken broth slowly, stirring
Add the ketchup and English dressing and cook until slightly thickened
Season with salt
Add the almonds and let it simmer
Add heavy cream and heat
Serve immediately.
