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Lemon Almond Chicken

Diet.Chef's picture
  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
  Pepper 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Vegetable oil 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Grated lemon rind 1 Teaspoon
  Lemon juice 3 Tablespoon
  Cornstarch 1 Teaspoon
  Water 2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Lemon Almond Chicken Recipe