| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Almonds, Main dishes |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless chicken breasts |
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; thinly sliced |
| 1/2 |
ts |
Rosemary |
| 1/2 |
ts |
Marjoram |
| 1/2 |
c |
Dry red wine |
| 1 |
|
Clove garlic; minced |
| 1/2 |
lb |
Fresh mushrooms; quartered |
| 14 1/2 |
oz |
Stewed tomatoes |
| 1 |
|
Green bell pepper; cut into strips |
| 2 |
tb |
Cognac |
| 2 |
ts |
Cornstarch |
| 1/4 |
ts |
Grated orange peel |
| 1/2 |
c |
Whole natural almonds; toasted * |
| 1/4 |
c |
Chopped parsley |
INSTRUCTIONS
Brown chicken in olive oil in large frying pan over medium heat. Remove
from pan; reserve.Stir in onion, rosemary and marjoram; cook 2 minutes,
until onion is soft. Stir in wine, garlic, mushrooms and tomatoes; cook,
covered, 5 minutes. Stir in green bell pepper and top with reserved chicken
breasts; cook, covered, 3 minutes, until chicken is cooked through. Remove
chicken breasts and keep warm. Mix together cognac and cornstarch; stir
into vegetable mixture. Cook 1 minute, until sauce boils and thickens. Stir
in orange peel, almonds and parsley. Spoon vegetable mixture and sauce over
chicken to serve.
Servings: 4
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
(PER PORTION: 593 Calories; 36 g Fat; 71 mg Cholesterol; 313 mg Sodium; 22
g Carbohydrate; 6 g Fiber; 39 g Protein.)
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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