Yield: 4 servings
2 Whole chicken breasts (about 1 sm Clove garlic, minced
-12 oz each), split 2 tb Sliced almonds
1/2 ts Salt 1/4 c Dry white wine or vermouth
1/4 ts Pepper 2 ts Lemon juice
1/4 ts Leaf marjoram, crumbled 1 ts Butter
1 ts Olive oil 1 ts Chopped parsley
1 tb Chopped green onion
Preheat oven to 350~.
Skin and bone chicken breasts. Combine salt, pepper and marjoram on wax
paper. Rub chicken with seasonings.
Brown chicken breasts in oil on both sides in a medium- sized skillet with
an ovenproof handle until lightly browned, about 5 minutes total. Add
green onion and garlic; saute just until tender, about 2 minutes. Sprinkle
almonds over chicken.
Bake in preheated oven for 25 minutes or until chicken is tender.
Remove chicken with almonds to warm platter; keep warm. Add wine and lemon
juice to skillet. Cook, stirring to scrape up browned bits, over medium
heat until sauce is slightly thickened, about 5 minutes. Stir in butter
and parsley; remove from heat.
To serve: spoon sauce onto 4 serving plates; place chicken on top of sauce.
Garnish with seedless green grapes, sliced avocado, parsley and lemon
wedges, if you wish.
Makes 4 servings. [ Family Circle magazine, date unknown. ]
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