Pam Beardsley, mother of Nina ’76 Itin; Woody(George)’78; Deli (Adele)’82 Haynes; and Duke (Richard)‘85, offered her Nutty Chicken Recipe to the cookbook ladies who lovingly assembled and typed the TGG. Mrs. Beardsley is a former Graland grandparent; Gigi, her granddaughter graduated in 2017.
3 chicken breasts, split and boned
1 medium onion chopped fine
¼ pound of butter
2 tsp. of instant chicken bouillon
1 heaping cup of sour cream at room temperature
½ cup of almonds
1 tbl.parsley, chopped
2 tbl. paprika
1 tsp. celery salt
Saute onion in ½ of the butter until tender over medium-low heat. Add chicken breasts, raise heat slightly, and add the remaining butter. Turn breasts in butter several times until almost done and brown. This may be done hours before serving. Just before serving, stir in sour cream and the chicken bouillon. Stir carefully to pick up all pan brownings. Return to low heat, add parsley, paprika, nuts, celery salt, white pepper. Stir and simmer until thoroughly mixed and piping hot. Serve, spooning sauce over the breasts. Sprinkle with additional parsley, if desired.
Graland Country Day School is a private school in Denver, Colorado, serving students in preschool, kindergarten, elementary, and middle school. Founded in Denver in 1924, Graland incorporates a rich, experiential learning approach in a traditional classroom setting, emphasizing the development of globally and socially conscious leaders who excel academically.