| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crook1 |
1 |
servings |
INGREDIENTS
| 4 |
|
Boneless; skinless chicken |
|
|
; breast halves |
|
|
All purpose flour; for coating |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Sliced shallots |
| 1/4 |
c |
Whole blanched almonds |
|
|
Salt and pepper |
| 4 |
sm |
Spri fresh thyme |
| 1 |
c |
Chicken Mushroom stock; (or canned broth) |
| 2 |
md |
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
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