Chicken Amandine

Tested Till Perfect

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

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 306
pro 29 g
total fat 17 g
sat. fat 7 g
carb 6 g
fibre 1 g
chol 89 mg
sodium 298 mg
% RDI: -
calcium 5%
iron 9%
vit A 14%
vit C 45%
folate 5%

Preparation:

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.




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