Chicken Cumberland

By /
  • Makes 6 servings.
  • Ingredients for the chicken:
    • 6 Boneless, skinless chicken breasts
    • Flour
    • 3 Eggs
    • 1/4 cup Milk
    • 1/4 cup Triple sec, optional
    • 1 1/2 cup Italian dry bread crumbs
    • 1/2 cup Parmesan cheese
    • 1/2 cup Almonds, sliced
    • 1/4 cup Dry parsley flakes
    • 1 large Onion, sliced
    • Olive oil
  • Ingredients for the Cumberland sauce:
    • 1 tablespoon Brown sugar
    • 1 teaspoon Dry mustard
    • 1/4 teaspoon Ground ginger
    • 1/4 teaspoon Ground cloves
    • Dash of Red pepper
    • 1 1/2 cup Port wine
    • 1/2 cup Currant jelly
    • 1/2 cup Orange juice
    • 2 teaspoons Cornstarch
  • Instructions:
    • Pound chicken breasts slightly to flatten. Dredge in seasoned flour (salt, pepper, garlic powder). Set aside. Beat eggs, milk and triple sec together. Set aside. Combine breadcrumbs, cheese, almonds, and parsley. Set aside.
    • Heat oil in a frying pan. Dip floured chicken into eggs and then into breadcrumbs. Cook until golden brown. Place sliced onions in a pan and top with chicken. Bake, covered, at 350 degrees for 30 minutes.
    • For sauce: Combine sugar, mustard, ginger, cloves, and pepper in a sauce pan. Stir in wine and currant jelly. Simmer over medium heat. Dissolve cornstarch in 2 tablespoons of water. Add orange juice. Heat. Serve over chicken.
  • A wonderful recipe – with or without the sauce! This was served for Calvin’s Mother’s Day dinner 2021.