Wednesday, January 14, 2009

Toasted Almond Chicken

This recipe is so good, but definitely NOT low fat!


Toasted Almond Chicken
Broth Simmered Rice
Salad or Green Beans

Toasted Almond Chicken

6 skinned and boned chicken breast halves
1/8 tsp. salt
1/8 tsp. black pepper
3 TBSP butter divided
1 ½ cups whipping cream
2 TBSP orange marmalade
(I take out the slivers of orange and just used the “jam” part
1 TBSP Dijon mustard
1/8 tsp. ground red pepper
1 (2.25 oz.) pkg. sliced almonds, toasted

Place chicken between two sheets of heavy-duty plastic wrap, and flatten to ¼ inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and black pepper. Melt 1 ½ TBSP butter in a large skillet over medium-high heat. Add half of chicken, and cook 2 minutes on each side or until golden. Remove chicken from skillet. Repeat procedure with remaining butter and chicken. Reduce heat to medium; add whipping cream and next 3 ingredients to skillet, stirring well. Add chicken; sprinkle with almonds, and cook 8 minutes or until sauce thickens. Serve over rice.

Source: Southern Living at Home – Easy Weeknight Favorites

Broth Simmered Rice

1 (14 oz.) can chicken broth
¾ cup uncooked regular long-grain white rice

Heat the broth to boiling over medium-high heat. Stir in the rice. Reduce heat to low. Cover the saucepan and cook for 20 minutes or until the rice is tender and most of the liquid is absorbed.


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