Maple Almond Chicken
Serve with: Steamed Cabbage Wedges — Rice Pilaf
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 382 |
| pro | 36 g |
| total fat | 13 g |
| sat. fat | 5 g |
| carb | 30 g |
| fibre | 5 g |
| chol | 93 mg |
| sodium | 571 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 19% |
| vit A | 371% |
| vit C | 12% |
| folate | 18% |
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1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) dried rosemary, crushed
1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts
2 tbsp (25 mL) butter
1 cup (250 mL) chicken stock
8 carrots, sliced diagonally
2 tbsp (25 mL) maple syrup
2 tsp (10 mL) cider vinegar
1/3 cup (75 mL) sliced almonds, toasted
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In resealable plastic bag or on plate, combine flour, rosemary, salt and pepper; add chicken and shake or turn to coat. Reserve any remaining flour mixture.
In large shallow Dutch oven, melt butter over medium heat; brown chicken, about 6 minutes per side. Transfer to plate.
Add reserved flour mixture to pan; cook, stirring, for 1 minute. Gradually whisk in stock. Add carrots, maple syrup and vinegar; bring to boil. Reduce heat, cover and simmer for 6 minutes.
Return chicken to pan; cook over medium heat, covered, until no longer pink inside and almost no liquid remains, 2 to 4 minutes. Stir in almonds and parsley.
Additional Information
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Tip: To steam cabbage, cut into wedges and cook in 1 inch (2.5 cm) boiling salted water in covered saucepan over medium-high heat until tender. Drain, add butter or olive oil and cook, turning often, for 3 minutes. Season with pepper.
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