Lemon Almond Chicken
|Skinless boneless chicken breast halves||16 Ounce (4 In Number, 4 Ounce Each)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
|Vegetable oil||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||3 Tablespoon|
|Bartlett pear||1 , cored and finely chopped (Red Skinned)|
|Slivered almonds||2 Tablespoon, roasted|
|Minced fresh parsley||2 Tablespoon|
Place chicken between 2 sheers of wax paper; flatten to 1/4-inch thickness, using a meat mailer or rolling pin.
Combine flour, ginger, and pepper stir well.
Dredge chicken in flour mixture.
Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot.
Add chicken, and cook 10 minutes on each side or until browned.
Remove from skillet.
Drain and pat dry with paper towels.
Transfer chicken to a serving platter, and keep warm.
Wipe pan drippings from skillet with a paper towel.
Add 1/2 cup water, lemon rind, and juice to skillet stir well.
Dissolve cornstarch in 2 teaspoons water; add to skillet, stirring well.
Stir in pear; cook over medium high heat, stirring constantly, until slightly thickened.
Remove from heat, and spoon over chicken.
Sprinkle with almonds and parsley.