Serve with: Boiled New Potatoes — Steamed Cabbage Wedges — Peas
- Portion size 4 servings
Ingredients
Method
In nonstick skillet, toast almonds over medium-high heat, stirring constantly, until browned, about 5 minutes. Pour into bowl and set aside.
Sprinkle chicken evenly with savory, salt and pepper. In same skillet, melt half of the butter over medium-high heat; brown chicken, turning once, about 8 minutes. Transfer to plate.
Add onion and garlic to pan; cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add red pepper and wine; cook, stirring, for 1 minute. Return chicken to pan; cook, turning once, until no longer pink inside, about 4 minutes. Arrange chicken on platter.
Stir remaining butter into pan until sauce is glossy; pour over chicken. Sprinkle with almonds.
Nutritional facts <b>Per serving:</b> about
- Sodium 298 mg
- Protein 29 g
- Calories 306.0
- Total fat 17 g
- Cholesterol 89 mg
- Saturated fat 7 g
- Total carbohydrate 6 g
%RDI
- Iron 9.0
- Folate 5.0
- Calcium 5.0
- Vitamin A 14.0
- Vitamin C 45.0
