Chicken or Turkey Amandine

Chicken Or Turkey Amandine

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Lynette !


I love recipes that use up leftover turkey and chicken....I always seem to have extra when a roast a bird, and sometimes I just don't want to use the excess for sandwiches.


★★★★★ 1 vote

15 Min
20 Min
Stove Top


  • 1/4 c
  • 1/4 c
    all-purpose flour
  • 2 c
  • 2 Tbsp
    dry white wine
  • 1/4 tsp
  • 1 pinch
  • 2
    egg yolks, beaten
  • 2 c
    cooked turkey or chicken, diced
  • 1 c
    frozen english peas, thawed
  • 1/3 c
    slivered almonds, toasted and divided
  • 3 Tbsp
    fine, dry breadcrumbs
  • 1 Tbsp
  • 2 Tbsp
    parmesan cheese, grated

How to Make Chicken or Turkey Amandine


  1. Melt 1/4 cup of butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
  2. Add the wine, salt, and pepper to the white sauce. Stir well. Gradually stir about 1/4 of the hot mixture into the egg yolks. Then add the egg yolks to the hot mixture, stirring constantly. Cook over medium heat for 2 minutes, stirring constantly.
  3. Add the diced chicken or turkey, peas, and 2 tablespoons to the white sauce in the saucepan. Cook over medium heat for 2 to 3 minutes or until thoroughly heated.
  4. Pour the chicken/turkey mixture into an ungreased 1 1/2 quart baking dish. Sprinkle the top with the remaining almonds and the breadcrumbs. Dot with 1 tablespoon butter, and sprinkle with Parmesan cheese.
  5. Broil 6 inches from heat for 1 to 2 minutes, or until lightly browned. Enjoy!

Printable Recipe Card

About Chicken or Turkey Amandine

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Other Tags: Quick & Easy Heirloom

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