Chicken Almondine

Recipe Ingredients

3		Boneless skinless chicken breast halves
2 tablespoons	30ml	Flour
1/4 teaspoon	1.3ml	Salt
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Finely-chopped garlic
1/4 cup	15g / 0.5oz	Finely-chopped onion
1/2 cup	118ml	Dry white wine
1/4 cup	23g / 0.8oz	Slivered almonds
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

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 -- saute 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.

This recipe yields 3 servings.

Nutritional Analysis Per Serving: Calories 330; Fat (grams) 15; Percent calories from fat 40; Percent polyunsaturated 8; Percent saturated 14; Percent monounsaturated 18; Cholesterol (milligrams) 95; Sodium (milligrams) 290; Protein (grams) 32; Carbohydrate (grams) 9; Fiber (grams) trace.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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