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ALMOND CHICKEN

Category:    Chicken
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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