| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crook1 | 1 | Servings | |
INGREDIENTS
| 4 | Boneless, skinless chicken | |
| breast halves | ||
| All purpose flour, for | ||
| coating | ||
| 2 | T | Olive oil |
| 1/4 | c | Sliced shallots |
| 1/4 | c | Whole blanched almonds |
| Salt and pepper | ||
| 4 | Spri fresh thyme | |
| 1 | c | Chicken Mushroom stock, or |
| canned broth | ||
| 2 | To small navel oranges | |
| peeled and pith | ||
| removed cut into | ||
| segments |
INSTRUCTIONS
Coat the chicken in flour; shake off excess. Heat the oil in a 12inch skillet over medium heat, and brown the chicken, turning. When the second side is almost brown, scatter the shallots & almonds around the chicken pieces, and saute (but don't brown) about 2 minutes, stirring frequently. Salt & pepper the chicken. Put a sprig of thyme on each chicken piece. Add the stock and braise chicken, with cover slightly ajar, until it's cooked through, about 15 minutes. If necessary, add more stock. Add the oranges, & cook just long enough to warm them in the pan juices. Divide the chicken, oranges, & nuts among 4 dinner plates, and serve at once. Enjoy! Makes 4 servings Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2446
Calories From Fat: 617
Total Fat: 69.9g
Cholesterol: 292.4mg
Sodium: 5400.3mg
Potassium: 3037.2mg
Carbohydrates: 258.9g
Fiber: 13.5g
Sugar: 10.6g
Protein: 181.1g