Chicken Breasts with Almonds
|Whole broiler fryer chicken breasts||3 , boned|
|Butter/Margarine||1⁄2 Cup (8 tbs), divided|
|Minced onion||1 Tablespoon|
|Slivered almonds||1⁄3 Cup (5.33 tbs)|
|Tomato paste||1 Teaspoon|
|Chicken bouillon||1 1⁄4 Cup (20 tbs)|
1. Cut chicken breasts in half and remove skin. Sprinkle with salt and pepper.
2. Melt 6 tablespoons of the butter in a skillet. Add chicken breasts and brown slowly, Turning occasionally, for about 25 minutes. Remove chicken.
3. Add remaining 2 tablespoons butter. Add onions and almonds. Cook over low heat until almonds are browned. Blend in tomato paste and flour. Gradually add chicken bouillon and cook, stirring constantly, until mixture thickens and comes to a boil.
4. Add browned chicken to mixture in skillet. Sprinkle with a pinch of tarragon. Cover with vac-control valve closed. Lower heat and simmer 20 minutes.
Serving size: Complete recipe
Calories 2145 Calories from Fat 1416
% Daily Value*
Total Fat 161 g247.1%
Saturated Fat 73.9 g369.3%
Trans Fat 0.6 g
Cholesterol 581.1 mg193.7%
Sodium 1168.7 mg48.7%
Total Carbohydrates 46 g15.4%
Dietary Fiber 5.1 g20.3%
Sugars 6.9 g
Protein 126 g251.4%
Vitamin A 67.1% Vitamin C 3.4%
Calcium 20% Iron 38.2%
*Based on a 2000 Calorie diet