Chicken Amandine

Author: Canadian Living

Serve with: Boiled New Potatoes — Steamed Cabbage Wedges — Peas

  • Portion size 4 servings

Ingredients

  • 1/2 cup sliced almonds
  • 4 boneless skinless chicken breasts (1 lb/500 g total)
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • half onion sliced
  • 2 cloves garlic minced
  • 1/2 sweet red pepper diced
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock

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
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick & Easy

Chicken Amandine

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