Chicken Amandine
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% |
-
1/2 cup (125 mL) sliced almonds
4 boneless skinless chicken breasts (1 lb/500 g total)
1/2 tsp (2 mL) dried savory or oregano
1/4 tsp (1 mL) each salt and pepper
3 tbsp (50 mL) butter
Half onion, sliced
2 cloves garlic, minced
Half sweet red pepper, diced
1/2 cup (125 mL) dry white wine or chicken stock
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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