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Chicken Almonds And Pearl Onions

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  Pearl onions 1 Cup (16 tbs) (250 Milliliter)
  Butter 1 Tablespoon (15 Milliliter)
  Vegetable oil 1 Tablespoon (15 Milliliter)
  Lemon rind strip 1
  Packed brown sugar 1⁄2 Teaspoon (2 Milliliter)
  Chicken breasts 3⁄4 Pound (375 Gram)
  Blanched whole almonds 1⁄4 Cup (4 tbs) (50 Milliliter)
  Chicken stock 1⁄2 Cup (8 tbs) (125 Milliliter)
  Nutmeg 1 Pinch
  Salt To Taste
  Pepper To Taste

Cover pearl onions with boiling water; let stand for 2 minutes.
Drain and slip off skins; make small slit in root ends.
In skillet, melt butter with oil over medium heat; add onions and lemon rind.
Sprinkle with sugar; cover and cook for 3 minutes.
Meanwhile, slice chicken across the grain into 1 inch (2.5 cm) wide strips.
Increase heat to high; remove and discard lemon rind.
Add chicken and almonds; cook, stirring, for 2 minutes or until onions and almonds Stir in stock, scraping up any browned bits in skillet.
Add nutmeg, and salt and pepper to taste.
Reduce heat to low; cook, covered, for 2 to 3 minutes or until onions are tender crisp and chicken is no longer pink inside.

Recipe Summary

Difficulty Level: 
Side Dish

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