Monday, June 17, 2013

Toasted Almond Chicken

This came from Easy Weeknight Favorites by Southern Living. I checked it out of the library.  I will be making this again and will probably make the full recipe next time and just heat up the chicken and put almonds on top when ready to have it again.  Jud was ready to have it again tomorrow. Obviously, I just cooked 2 chicken breasts.

6 skinned and boned chicken breast halves
1/8  teaspoon salt and black pepper
3 tablespoons butter, divided
1 1/2 cups whipping cream
2 tablespoons orange marmalade
1 tablespoon Dijon mustard
1/8teaspoon ground red pepper
1 (2.25-ounce) package sliced almonds, toasted
  • Place each chicken breast half between two sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and black pepper.
  • Melt 1 1/2 tablespoons 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. Yield: 6 servings.

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