Chicken Almondine

Serves: 2

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
285 12 3 24 1.5 446 10 6

recipe ingredients
2 boneless skinless chicken breast halves
1 1/2 tablespoons flour
1/4 teaspoon salt
Freshly-ground black pepper — to taste
2 teaspoons butter
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1/4 cup minced onion
1/2 cup dry white wine
3 tablespoons slivered almonds
1 tablespoon chopped fresh parsley

recipe directions
Boil chicken breasts for 2 minutes. Pat dry with paper towels. Measure flour, salt and pepper into a plastic bag. Add the chicken breasts and shake to coat with seasoned flour. Melt butter in a frying pan and brown chicken slowly over low heat on each side. Add lemon juice. Cover the pan and continue to cook until chicken is tender and cooked (about 20 minutes). Remove the chicken to a warm plate and cover it. Add the garlic and onion — sauté until translucent (add small amount of water if needed to keep moist). Add the wine and return the chicken to the pan. Cover and continue to cook over low heat for another 5 minutes. In the meantime, place the almonds into a heavy skillet. “Toast” over moderate heat until browned and flavorful. Arrange chicken onto a plate. Top with toasted almonds and chopped parsley. Serve with a lemon wedge.


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