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Chicken Amandine

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken Amandine

This recipe makes 4 servings

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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

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

Ingredients

  • 1/2 cup sliced almonds
  • 4 boneless skinless chicken breasts, (1 lb/500 g total)
  • 1/2 tsp dried savory or dried oregano
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 3 tbsp butter
  • half onions, sliced
  • 2 cloves garlic, minced
  • 1/2 sweet red pepper, diced
  • 1/2 cup 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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