PREHEAT OVEN to 425F. In a 12-inch oven-proof skillet, heat the olive oil
over high heat on top of the stove. Add the chicken and brown on both
sides. Add the almonds and cook, stirring, 5 more minutes. Add the chicken
stock and lemon juice. Sprinkle with salt, bring to a boil and place,
uncovered, in the oven for 30 minutes, turning once. Remove chicken to
platter. Transfer the skillet to the stove top, place over high flame and
reduce the liquid on top of the stove until it has a shiny consistency. It
will look more like a glaze than a sauce. Arrange the chicken pieces on a
serving platter and scrape the almonds and glaze over the top.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Forgiveness is not automatic”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!