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Ingredientes
- 3 whole chicken breasts, cut into halves
- Flour
- Salt & freshly grnd black pepper
- 8 tbsp. butter
- 2 tbsp. fresh lemon juice
- 1/2 c. blanched almonds, split into halves
- 1 teaspoon finely minced garlic
- 1 tbsp. finely minced onion
- 1/4 c. dry white wine
- 2 teaspoon finely minced fresh parsley
Direcciones
- Bring a pan of salted water to a boil and put in the chicken breasts. Boil them for 2 min and drain. Remove all the skin and breast bone, but leave attached the tiny tip of wing bone if there is one, on each breast half. Dry the breast halves thoroughly on paper towels.
- Mix some flour with a little salt and pepper and dust the chicken breasts with it. Heat half the butter and brown the halves very slowly on each side. Add in the lemon juice and season with salt and pepper. Cover the pan and saute/fry gently, over low heat, till the chicken is tender. Remove the chicken halves, set them aside and add in to the pan the almonds, garlic, onion and another 2 Tbsp. of butter. Shake the pan over the medium heat till the almonds are nicely browned. Then stir in the rest of butter alternately with the wine.
- Return the chicken to the pan and reheat. Arrange the chicken breasts halves in a warmed, shallow serving dish. Spoon the almonds and sauce over the chicken and sprinkle with minced parsley. One of our favorites. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 6 servings | |
| Calories 336 | |
| Calories from Fat 244 | 73% |
| Total Fat 27.92g | 35% |
| Saturated Fat 12.05g | 48% |
| Trans Fat 0.08g | |
| Cholesterol 85mg | 28% |
| Sodium 157mg | 7% |
| Potassium 263mg | 8% |
| Total Carbs 3.43g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.88g | 1% |
| Protein 17.4g | 28% |
